(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
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 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.
