Broiled Shark With Pesto Trapanese Recipes

BROILED SHARK WITH PESTO TRAPANESE

Broiled Shark with Pesto Trapanese image

Categories Fish Herb Broil Basil Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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

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.

GRILLED SWORDFISH WITH PESTO

Grilled Swordfish with Pesto image

Make and share this Grilled Swordfish with Pesto recipe from Food.com.

Provided by Dancer

Categories Broil/Grill

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb swordfish (or other medium dense to dense fish)
1/4 cup olive oil
1 cup nuts (piñon, almonds, pecans, or walnuts)
1 bunch cilantro or 1 bunch Italian parsley
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated
1 head garlic, about 6-8 cloves
1/2 teaspoon pepper
lemon, zest of
lemon wedge, for garnish
herbs, sprigs,for garnish

Steps:

Pesto (makes 1 cup) Process or blend all sauce ingredients together until smooth.
Stir well before serving.
Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
Broiled, Grilled or BBQ'ed: Baste with pesto when turning.
Cook 10 minutes total per inch of thickness, approximately 5 minutes per side.
Serve with pesto on top.
Garnish with lemon wedges.

Nutrition Facts : Calories 536, Fat 40.5, SaturatedFat 7.1, Cholesterol 80.3, Sodium 419.4, Carbohydrate 14.1, Fiber 3.5, Sugar 1.8, Protein 31.6

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