Broiled Shark with Pesto Trapanese

• 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

1. With processor running, drop garlic through feed tube; process until chopped.
2. Scrape down sides of bowl.
3. Add basil and almonds; chop finely.
4. Add tomatoes, oil and olives; process using on/off turns until mixture resembles coarse paste (do not puree).
5. Season with salt and pepper.
6. (Pesto can be made 4 hours ahead.
7. Cover and chill.)
8. Preheat oven to 400F.
9. Lightly oil large baking sheet.
10. Arrange shark steaks on prepared sheet.
11. Sprinkle with salt and pepper.
12. Spread 3 to 4 tablespoons pesto over each steak.
13. Cover each with 1 tablespoon breadcrumbs.
14. Bake until fish is just opaque in center, about 10 minutes.
15. Preheat broiler.
16. Broil fish until crumbs on top begin to brown, about 2 minutes.
17. Transfer fish to plates.
18. Serve, passing remaining pesto separately, if desired.

garlic, fresh basil, whole almonds, tomatoes, extravirgin olive oil, green olives, white breadcrumbs

Taken from www.epicurious.com/recipes/food/views/broiled-shark-with-pesto-trapanese-4021 (may not work)