Directions:
- 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 purée). Season with salt and pepper. (Pesto can be made 4 hours ahead. Cover and chill.)
- Preheat oven to 400°F. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.34 Kcal (1597 kJ) | ||
| Calories from fat | 218.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.31g | 37% | |
|---|---|---|---|
| Cholesterol | 72.25mg | 24% | |
| Sodium | 262.01mg | 11% | |
| Potassium | 512.38mg | 11% | |
| Total Carbs | 9.17g | 3% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 33.15g | 66% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 2mg | 11% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 138.58 Kcal (580 kJ) | ||
| Calories from fat | 79.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 37% | |
|---|---|---|---|
| Cholesterol | 26.26mg | 24% | |
| Sodium | 95.21mg | 11% | |
| Potassium | 186.19mg | 11% | |
| Total Carbs | 3.33g | 3% | |
| Sugars | 1.24g | 14% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 12.05g | 66% | |
| Vitamin C | 4.9mg | 22% | |
| Iron | 0.7mg | 11% | |
| Calcium | 35.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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