Shark Amandine

Thick shark steaks soaked in Marsala and a creamy butter sauce and garnished in green onions, lightly toasted almond slivers, and crumbles of bacon. This is delicious! You can let the fish soak in the sherry for 1 hour, tastes amazing! I served this with a Couscous dish I created.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  slivered almonds
• 2  tablespoons butter
• 2  tablespoons parsley, chopped
• 6  tablespoons butter, melted
• 1  tablespoon lemon rind
• 2  tablespoons fresh lemon juice
• 4  tablespoons sherry wine
•  fresh ground pepper
• 1⁄2 lb bacon, fried and crumbled
• 4  green onions, finely chopped

Directions

1. In small frying pan, lightly brown the slivered almonds in the 2 tbl. butter. Set aside when toasted.
2. Rub sherry on both sides of shark steaks. Season with pepper on both sides.
3. In a bowl, combine parsley, lemon rind, melted butter, and lemon juice. Spoon over fish. Let fish broil for 5 to 10 minutes, or cook for 10 minutes on 350F on middle rack.
4. Turn over and add more butter sauce. Continue broiling for about 10 minutes, or until fish flakes easily.
5. While broiling, cut bacon into small 1" chunks and fry until crispy. Leave for 5 minutes on a paper towel to soak.
6. Servie fish with almonds, bacon, and chopped green onions.