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.
Provided by Chef Kate
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the Pesto:.
- Mortar and Pestle Method:.
- 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.
- Food Processor Method:.
- 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.
- For the Sauce:.
- 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.
- For the fish:.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 950.5, Fat 70.1, SaturatedFat 20.3, Cholesterol 193.1, Sodium 1701.8, Carbohydrate 9, Fiber 0.9, Sugar 1.6, Protein 63.7
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MAD7X Lama
[email protected]Overall, I thought this dish was good, but not great. I might try it again with some different ingredients.
Griggs Gabriel
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
M adnan M aslam
[email protected]I love that this dish is healthy and flavorful. It's a great way to get your seafood fix.
Nthabiseng Mohlominyana
[email protected]I wasn't sure how the flavors would go together, but I was pleasantly surprised. This dish is a keeper!
David Ogega
[email protected]This dish was easy to make and didn't take too long. I'll definitely be making it again.
Jutt 303
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend this recipe to others.
Miracle Blakey
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it up!
Bikash Adhikari
[email protected]This dish is perfect for a special occasion. It's elegant and flavorful, and sure to impress your guests.
Zeeshan Asghar
[email protected]I'm not a big fan of rockfish, but I thought this dish was delicious. The sauce was especially good.
Samantha Sierra
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it.
Heather Deaquino
[email protected]I love the combination of flavors in this dish. The pesto and chorizo are a great match, and the clams add a nice briny flavor.
Anamika Othoi
[email protected]This dish was an absolute delight! The rockfish was perfectly cooked, and the clam and chorizo sauce was rich and flavorful. I will definitely be making this again.