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.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 264 (72%)
(46%)Total Fat 30g
(38%)Saturated Fat 8g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Total Carbohydrate 4g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
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 2017.