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    Moroccan Pesto Rockfish With Clam and Chorizo Sauce
    Moroccan Pesto Rockfish With Clam and Chorizo Sauce

    By Chef Kate on April 5, 2008

    Recipe #188872

    "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."

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    Ingredients: cilantro, cumin seeds...

    Prep Time: 30 mins

    Total Time: 2 hrs 30 mins

    Moroccan Pesto Rockfish With Clam and Chorizo Sauce

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