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.

No additional tips available.

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

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.

Seafood In Asian Pesto

How did you like this recipe?

Frequently Asked Questions