You may also like
Categories:
parsley cilantro garlic cumin lemon juice extra-virgin olive oil salt rockfish fillets green onion Chorizo Sauce clams extra-virgin olive oil garlic shallot tomato chorizo sausage white wine salt lemon
Viewed: 41 - Published at: 3 years agoIngredients
- 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
- For the Clam and Chorizo Sauce
- 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 white wine
- salt and pepper
- 1 lemon, juice of, strained
Method
- 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. (Discard any that don't 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 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).
- 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.
- 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.
