Moroccan Pesto Rockfish With Clam And Chorizo Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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
• 1 lb chorizo sausage, casing removed and sausage crumbled (or other flavorful sausage)
• 1/2 cup wine
• salt and pepper
• 1 lemon, juice of, strained

Recipe

• 1 for the pesto:.
• 2 mortar and pestle method:.
• 3 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 food processor method:.
• 5 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 for the sauce:.
• 7 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 for the fish:.
• 9 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 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 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.