BROILED SHARK WITH PESTO TRAPANESE

Broiled Shark with Pesto Trapanese image

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

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.