4-6oz tuna, shark, or swordfish
steaks about 1/4 in thick
25 large fresh basil leaves
4 garlic cloves
1/4 cup whole almonds, toasted
3/4 pound plum tomatoes, peeled, seeded, chopped, and drained
3 tbs. extra virgin olive oil
1/4 cup, chopped pitted imported cracked green olives
4 tbls. dry white bread crumbs
2 pounds fresh baby spinach
OPTIONAL
MARINADE FROM SICILY
Called Salmoriglio Sauce-6 servings
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tbs. hot water
6 tbs. chopped fresh parsley
3 large garlic cloves, finely chopped
1tbs dried oregano
Whisk olive oil in top of double boiler over simmering water until heated through.
gradually whisk in fresh lemon juice, then 2 tbs. of water. Add chopped fresh
parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors,
whisking frequently. season with salt & pepper. Lightly brush tuna on both
sides with sauce, season. fish with salt & pepper. Grill on both sides for
about 5 minutes. Transfer fish to platter, Spoon remaining sauce over fish and
serve.
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With processor running, drop garlic and process
until chopped. Add basil and almonds and chop finely. Add tomatoes, oil
and olives and pulse until mix resembles paste. Season with salt and
pepper.
Preheat oven to 400, or make sure your grill is ready to go. Lightly oil
large baking sheet. Arrange the fish on the sheet. Salt and pepper the
steaks. Grill them on both sides until transparent. (Or bake them in the
oven with the pesto on the top). After they are grilled, spread some of
the pesto on top and put on sheet pan and place under the broiler for a
few minutes to toast the bread crumb topping.
Cook the spinach in olive oil and garlic until wilted. Put on a plate and
put the fish steaks on the top.
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