Broiled Shark with Pesto Trapanese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(PALOMBO CON PESTO TRAPANESE) Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry. Ingredients:
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 |
Directions:
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 purée). Season with salt and pepper. (Pesto can be made 4 hours ahead. Cover and chill.)
2. 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.
3. 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.
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