Shark Amandine Recipes

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SEVEN SPICED SHARK STEAKS



Seven Spiced Shark Steaks image

Try this recipe for spicy, tangy, and delicious shark!

Provided by mcomijohns

Categories     Seafood     Fish

Time 50m

Yield 3

Number Of Ingredients 8

3 (8 ounce) shark steaks
¼ cup soy sauce
¼ cup Worcestershire sauce
2 tablespoons onion powder
2 tablespoons garlic salt
2 tablespoons chopped fresh thyme
2 tablespoons ground black pepper
2 tablespoons chili powder

Steps:

  • Rinse the shark steaks and trim off any skin.
  • Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.8 g, Cholesterol 115.9 mg, Fat 11.4 g, Fiber 3.6 g, Protein 50.9 g, SaturatedFat 2.3 g, Sodium 5286.3 mg, Sugar 4.6 g

TROUT AMANDINE



Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

MONKFISH ALMONDINE



Monkfish Almondine image

Provided by Amy Thielen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon hot paprika or ground chipotle pepper
1/2 teaspoon garlic powder
Four 6-ounce skinless, boneless monkfish fillets (or catfish or burbot)
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
Canola oil, for frying
4 wide strips lemon zest
2 medium shallots, quartered
4 to 5 tablespoons salted butter
1/3 cup sliced almonds

Steps:

  • Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
  • Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
  • Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.

SHARK AMANDINE



Shark Amandine image

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.

Provided by Flippmami

Categories     Summer

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • In small frying pan, lightly brown the slivered almonds in the 2 tbl. butter. Set aside when toasted.
  • Rub sherry on both sides of shark steaks. Season with pepper on both sides.
  • 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.
  • Turn over and add more butter sauce. Continue broiling for about 10 minutes, or until fish flakes easily.
  • While broiling, cut bacon into small 1" chunks and fry until crispy. Leave for 5 minutes on a paper towel to soak.
  • Servie fish with almonds, bacon, and chopped green onions.

Nutrition Facts : Calories 611.8, Fat 55.5, SaturatedFat 23.6, Cholesterol 99.7, Sodium 643.8, Carbohydrate 7.2, Fiber 2.2, Sugar 1.9, Protein 10.1

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