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Cape Shark Amandine

Cape Shark Amandine: Main Image

Quick Facts

Servings: 4


  • 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

Nutrition Facts

Calories 369
  Calories from Fat 264 (72%)
(46%)Total Fat 30g
(38%)Saturated Fat 8g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
(41%)Cholesterol 123mg
(9%)Sodium 221mg
(7%)Potassium 250mg
Total Carbohydrate 4g
(4%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(45%)Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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