BROILED SHARK w/PESTO TRAPANESE

By BobD

Ingredients

• 4 SERVINGS
• PALOMBO CON PESTO TRAPANESE
• 4 garlic cloves
• 25 large fresh basil leaves
• 1/4 cup whole almonds, toasted
• 3/4 pound plum tomatoes, peeled, seeded, chopped, drained
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped pitted imported green olives
• 4 5-ounce shark or swordfish steaks (about 3/4 inch thick)
• 4 tablespoons dry white breadcrumbs

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

With processor running, drop garlic through feed tube; process until chopped. Scrape down sides of bowl. Add basil and almonds; chop finely.

Add tomatoes, oil and olives; process using on/off turns until mixture resembles coarse paste-do not puree. Season with salt and pepper. (Pesto can be made 4 hours ahead. Cover and chill.)

Preheat oven to 400F.

Lightly oil large baking sheet.

Arrange shark steaks on prepared sheet. Sprinkle with salt and pepper.

Spread 3 to 4 tablespoons pesto over each steak.

Cover each with 1 tablespoon breadcrumbs. Bake until fish is just opaque in center, about 10 minutes.

Preheat broiler.

Broil fish until crumbs on top begin to brown, about 2 minutes.

Transfer fish to plates.

Serve, passing remaining pesto separately, if desired.