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Epicurious

Broiled Shark with Pesto Trapanese

3.9

(18)

(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.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. 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 purée). Season with salt and pepper. (Pesto can be made 4 hours ahead. Cover and chill.)

    Step 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.

    Step 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.

TagsItalianEuropeanSwordfishFishSeafoodBasilHerbs & SpicesPlum TomatoTomatoVegetableMainDinnerDairy FreeOven BakeFood ProcessorBon Appétit
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