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Moroccan Pesto Rockfish With Clam And

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Ingredients

Adjust Servings:
1/3 cup chopped fresh parsley
1/3 cup chopped cilantro
2 garlic cloves
1 tablespoon toasted cumin seed (see note)
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
salt
24 ounces rockfish fillets
1 green onion, slivered, for garnish
12 - 20 small clams (3-5 per person)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
1/2 cup chopped tomato

Nutritional information

950.5
Calories
631 g
Calories From Fat
70.1 g
Total Fat
20.3 g
Saturated Fat
193.1 mg
Cholesterol
1701.8 mg
Sodium
9 g
Carbs
0.9 g
Dietary Fiber
1.6 g
Sugars
63.7 g
Protein
422g
Serving Size

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Moroccan Pesto Rockfish With Clam And

Features:
    Cuisine:

    Both the Moroccan Pesto and Clam/Chorizo sauce were amazing and complimented each other really well. this could be done with a variety of seafood or even chicken. Great and unique flavors.

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Moroccan Pesto Rockfish With Clam and Chorizo Sauce, This recipe is by Tamara Murphy of Seattle’s Brasa Restaurant, via John Shields Ms Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle Food processor instructions are included for the modern cooks Red snapper is also great in this recipe , Both the Moroccan Pesto and Clam/Chorizo sauce were amazing and complimented each other really well this could be done with a variety of seafood or even chicken Great and unique flavors


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    Steps

    1
    Done

    For the Pesto:

    2
    Done

    Mortar and Pestle Method:

    3
    Done

    Place the Parsley, Cilantro, Garlic, Cumin, Lemon Juice, and Salt in a Large Mortar With a Little of the Olive Oil and Pound Into a Paste With a Pestle. Add the Remaining Olive Oil. Slather Mixture on the Fish and Refrigerate For Up to 2 Hours.

    4
    Done

    Food Processor Method:

    5
    Done

    Place the Parsley, Cilantro, Garlic, Cumin, Lemon Juice, Salt, and 1 Tablespoon of the Olive Oil in the Bowl of a Food Processor. Pulse Until Mixture Forms a Paste. Add Remainder of Olive Oil, a Tablespoon or So at a Time, and Pulse to Mix Well. Slather on the Fish and Refrigerate For Up to 2 Hours.

    6
    Done

    For the Sauce:

    7
    Done

    in a Large Pot or Saute Pan, Heat Olive Oil. Add Shallots and Garlic and Cook on Low Heat For 1 Minute. Add Sausage and Cook Through. Add Tomatoes, Clams, and Wine. Cook Until Clams Open. (discard Any That Don't Open.) Season to Taste With Salt, Pepper and Lemon Juice.

    8
    Done

    For the Fish:

    9
    Done

    Heat a Scant 1/4 Inch of Good Olive Oil in a Large Saute Pan. Remove the Rockfish Fillets from the Refrigerator and Saute Approximately 4-5 Minutes Per Side, Depending on the Thickness of the Fillet (fish Should Be Cooked Through Until Opaque and Flaky For Best Flavor).

    10
    Done

    to Serve, Place the Cooked Fillets on a Platter, and Place the Clams Around Them. Spoon the Sauce Over the Fish and Garnish With Green Onion Slivers.

    11
    Done

    Note: to Toast Cumin Seeds, Heat Oven to 400 Degrees F. Spread Seeds on a Baking Sheet and Cook Until Fragrant, About 3 to 4 Minutes.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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