-Dorothy Cross TMPJ72B
    1/2 c  Slivered almonds

      2 T  Butter

      2 T  Chopped parsley

      6 T  Melted butter

      1 T  Grated lemon rind

      2 T  Freshly squeezed lemon juice

      4    Shark fillets

      4 T  Sherry

           Freshly ground pepper
    1/2 lb Bacon; fried and crumbled

      4    Green onions; chopped

           Lemon wedges
  Lightly brown the almonds in the butter and set aside.
   parsley, butter, lemon rind, and juice. Rub both sides of the
  fillets with the sherry and place on a broiler pan. Sprinkle with
  pepper. Spoon some of the butter mixture over each fillet. Broil for
  5 to 10 minutes, depending on the thickness of the fillets. Turn

  over, spoon on more butter sauce and continue broiling until done. Do
  not overcook or the fish will be dry. Remove to a serving platter.
  Sprinke with the almonds, bacon, and green onions. Garnish with lemon
  wedges. COMMENTS: Swordfish or mahi-mahi may be substituted if shark
  is unavailable. Source: San Francisco Encore Cookbook Reformatted for
  MealMaster by: CYGNUS, HCPM52C