Seafood In Asian Pesto Recipe

Name: Seafood In Asian Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 c. mixture of the following:; firm white fish (like sea bass), cubed into 1-inch chunks; squid, filament removed, sliced crosswise into rings; fresh shrimps; scallops, removed from shell; 1/2 c. rice wine; 1/4 c. shallots, sliced thinly into rings; 3 T. fresh garlic, minced; 2 T. butter; 1 T. sesame oil; 6 c. fresh basil leaves, washed; 6 c. coriander leaves, washed; 1/4 c. chives, chopped finely; 2 T. scallions, chopped; 1/4 c. fresh garlic, minced; 1/3 c. shallots; 1 T. dried mixed herbs (rosemary, marjoram, thyme, bay, oregano); 1/3 c. fresh lime juice; Rind of 1 lime; 3/4 c. good quality parmesan; 1/3 c. cashew nuts, toasted and ground; 3/4 c. extra virgin olive oil; 1 T. ground black pepper; soft flour tortillas; or ciabatta; or baguette; or rotelli / spirelli or rice with black olives, sun-dried tomatoes, pimientos, capers, cucumbers, and celery; or mixed salad greens with chopped celeries, cucumbers, and onions

Servings: persons

5 c. mixture of the following:
firm white fish (like sea bass), cubed into 1-inch chunks
squid, filament removed, sliced crosswise into rings
fresh shrimps
scallops, removed from shell
1/2 c. rice wine
1/4 c. shallots, sliced thinly into rings
3 T. fresh garlic, minced
2 T. butter
1 T. sesame oil
6 c. fresh basil leaves, washed
6 c. coriander leaves, washed
1/4 c. chives, chopped finely
2 T. scallions, chopped
1/4 c. fresh garlic, minced
1/3 c. shallots
1 T. dried mixed herbs (rosemary, marjoram, thyme, bay, oregano)
1/3 c. fresh lime juice
Rind of 1 lime
3/4 c. good quality parmesan
1/3 c. cashew nuts, toasted and ground
3/4 c. extra virgin olive oil
1 T. ground black pepper
soft flour tortillas
or ciabatta
or baguette
or rotelli / spirelli or rice with black olives, sun-dried tomatoes, pimientos, capers, cucumbers, and celery
or mixed salad greens with chopped celeries, cucumbers, and onions

1
Mix wine and seafood. Let stand in cool place for about 15 min. Lay seafood in a single layer in a heatproof tray. Steam over boiling water until cooked, about 7 min. Drain. Set aside to cool.
2
In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside.
3
In a food processor (or even a blender), pulse all of the rest of the ingredients until pesto is smooth. Add more extra virgin olive oil, if necessary.
4
Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld.
5
Serve topped with the shallot-garlic-butter-sesame oil mixture.
6
May be sandwiched in individual tortillas or ciabatta or a baguette or served as a pasta or rice salad (see ingredients above) or as a garden salad.

1506

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 5 c. mixture of the following:, firm white fish (like sea bass), cubed into 1-inch chunks, squid, filament removed, sliced crosswise into rings, fresh shrimps, and more.

Yes, Seafood In Asian Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood In Asian Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions