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1/1 Photo of 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.
Units: US | Metric
Serving Size: 1 (422 g)
Servings Per Recipe: 4