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.

---

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.

---

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 rock.

---

Ingredients

---

fresh parsley, cilantro, garlic cloves, cumin seed, fresh lemon juice, extra virgin olive oil, salt, rockfish fillets, green onion, clams, garlic, shallot, chopped tomato, chorizo sausage, white wine, salt and pepper, lemon, juice of