Moroccan Pesto Rockfish With Clam And Chorizo Sauce

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   For the Pesto:

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   Mortar and Pestle Method:

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   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.

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   Food Processor Method:

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   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.

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   For the Sauce:

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   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.

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   For the fish:

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   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).

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    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.

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    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.

* Per serving · 4 servings · Values may vary.