Rockfish with Moroccan Herb Pesto and Spicy Chorizo Clam Sauce
This exquisite dish combines the delicate flavors of rockfish with a vibrant Moroccan herb pesto, lovingly crafted to retain traditional authenticity. The pesto, featuring fresh parsley and cilantro, provides a fragrant counterpoint when paired with the sumptuous chorizo and clam sauce. Developed by Tamara Murphy of Seattle's Brasa Restaurant, this recipe showcases a delightful fusion of spices, seafood, and quality prints that transport you to the bustling markets of Morocco. This dish is perfect for a special meal or when you want to impress your guests with a taste of North African-inspired cuisine.
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Servings
180
Calories
18
Ingredients
Ingredients
chopped fresh parsley
1/3 cup (chopped)
chopped cilantro
1/3 cup (chopped)
garlic cloves
2 (whole)
toasted cumin seed
1 tablespoon (toasted)
fresh lemon juice
2 tablespoons (freshly squeezed)
extra virgin olive oil
4 tablespoons (divided)
salt
to taste
rockfish fillets
24 ounces (fillets)
green onion
1 (slivered, for garnish)
small clams
12-20 (cleaned)
extra virgin olive oil
3 tablespoons
minced garlic
1 tablespoon (minced)
minced shallot
1 tablespoon (minced)
chopped tomato
1/2 cup (chopped)
chorizo sausage
1 lb (casing removed and crumbled)
white wine
1/2 cup
salt and pepper
to taste
lemon
1 (juiced, strained)
Instructions
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Nutrition Information
11.25
Fat
7.5
Carbs
11.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rockfish with Moroccan Herb Pesto and Spicy Chorizo Clam Sauce?
This is an exquisite seafood dish developed by Tamara Murphy that features rockfish fillets slathered in a traditional Moroccan herb pesto, served with a savory sauce of chorizo, clams, and white wine.
Who created this recipe?
The recipe was developed by Tamara Murphy of Seattle's Brasa Restaurant.
What are the primary herbs used in the Moroccan pesto?
The pesto features fresh parsley and cilantro as its primary green herbs.
How should I prepare the pesto using a mortar and pestle?
Place parsley, cilantro, garlic, toasted cumin, lemon juice, and salt in the mortar with a drizzle of olive oil. Pound until a paste forms, then mix in the remaining olive oil.
Can I use a food processor to make the herb pesto?
Yes, combine the herbs, garlic, cumin, lemon juice, salt, and 1 tablespoon of olive oil in a food processor. Pulse into a paste and gradually add the remaining oil.
How long should the rockfish marinate in the pesto?
The fillets should be refrigerated with the pesto for up to 2 hours to allow the flavors to meld.
What ingredients are in the chorizo and clam sauce?
The sauce consists of olive oil, shallots, garlic, chorizo sausage, chopped tomatoes, clams, white wine, and lemon juice.
How do I cook the chorizo for the sauce?
Remove the casing from the chorizo, crumble it into the pan, and cook until it is fully browned and cooked through.
What type of wine is recommended for the sauce?
The recipe calls for 1/2 cup of white wine to be added to the chorizo and clam mixture.
How long do the clams need to cook?
Cook the mixture until the clams open naturally. Any clams that do not open should be discarded.
How should the rockfish be cooked?
Sauté the marinated fillets in a pan with 1/4 inch of olive oil over medium-high heat for 4 to 5 minutes on each side.
How can I tell when the rockfish is fully cooked?
The fish is ready when it is opaque throughout and flakes easily when tested with a fork.
What is the best way to serve this dish?
Place the fillets on a platter, surround them with the opened clams, and spoon the chorizo sauce generously over the fish.
What garnish is suggested for the finished plate?
Slivered green onions are used as a finishing touch for garnish.
How many calories are in a serving of this dish?
Each serving contains approximately 180 calories.
What is the fat content per serving?
There are 11.25 grams of fat per serving.
How much protein does this recipe provide?
This recipe provides 11.25 grams of protein per serving.
What is the carbohydrate count for this meal?
The dish contains 7.5 grams of carbohydrates per serving.
How many ingredients are required for this recipe?
There are 18 distinct ingredients used in this recipe.
What type of oil is used throughout the recipe?
Extra virgin olive oil is used for both the pesto and the sautéing processes.
How should the cumin be prepared for the pesto?
The cumin seeds should be toasted before being pounded or blended into the pesto paste.
Is this dish considered spicy?
Yes, it is characterized by spicy chorizo and vibrant Moroccan spices, giving it a bold flavor profile.
What is the preparation for the shallots and garlic in the sauce?
Both the shallots and the garlic should be minced before being sautéed in the pan.
Can this dish be served at formal dinner parties?
Yes, it is described as a gourmet dish perfect for impressing guests with North African-inspired flavors.
How many clams are needed for this recipe?
The recipe calls for 12 to 20 small, cleaned clams.
What is the total amount of rockfish needed?
You will need 24 ounces of rockfish fillets for this recipe.
What flavor does the lemon juice add?
The freshly squeezed and strained lemon juice provides a bright acidity that balances the heavy chorizo and seafood.
Is the chorizo used with or without the casing?
The casing should be removed so the chorizo can be crumbled and browned.
What should be done with the tomatoes?
The tomatoes should be chopped and added to the chorizo and clam mixture.
What is the overall culinary theme of this dish?
The dish is a fusion of Moroccan spices and Mediterranean-style seafood preparation.