Cape Shark Amandine
- 12 oz cape shark(4,3oz.portions)
- Salt and Pepper
- 1 Egg, beaten
- 1/4 cup half-and-half milk
- 1/2 Tbs all-purpose flour
- 2 Tbs canola or olive oil
- 4 Tbs butter or margarine, divided
- 1/4 cup sliced almonds, skin-on
- 1 Tbs lemon juice
- Lemon for garnish
- Divide cape shark into serving size portions (discarding any remaining bony-looking cartilage). For appearance sake, thin red edges (which are edible) may also be trimmed.
- Season both sides of cape shark with salt and pepper. In shallow bowl, combine egg and half-and-half. Dip shark in flour (shake off excess), then in the egg/cream mixture, and then dip again in flour.
- In large skillet, heat oil and 2 tablespoons butter, then pan fry shark over medium heat for 3-4 minutes on one side, turn, cook 3-4 minutes more or until golden-brown and fish flakes easily when tested with a fork. Remove from skillet, drain shark on paper towels, then transfer to a platter or individual serving plates.
- Rinse out skillet, melt remaining 2 tablespoons butter, add almonds and heat briefly until nuts are lightly browned. Remove skillet from heat, stir in lemon juice, then pour topping evenly over fish; serve immediately. Garnish with lemon wedges or sliced lemon twists.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.