Moroccan Pesto Rockfish with Clam and Chorizo Sauce
Elevate your seafood repertoire with this Moroccan Pesto Rockfish with Clam and Chorizo Sauce, a fusion dish bursting with bold Mediterranean and North African flavors. Tender rockfish fillets are seared to golden perfection, seasoned with ras el hanout for a smoky, aromatic kick, then crowned with a vibrant Moroccan pesto made from fresh basil, cilantro, garlic, and toasted almonds. The dish is completed with a savory blend of littleneck clams and smoky chorizo, simmered in a buttery white wine sauce that’s perfect for soaking up with crusty bread. Ready in under an hour, this impressive yet approachable recipe combines layers of flavor and texture, making it an ideal choice for a special dinner or any night you want to savor something extraordinary. Perfectly balanced and visually stunning, it's a seafood lover’s dream!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) rockfish filets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Moroccan spice blend (e.g., ras el hanout)
- 2 cups (packed) basil leaves
- 1 cup cilantro leaves
- 2 cloves garlic cloves
- 1 1/4 cup toasted almonds
- 2 tablespoons lemon juice
- 1 1/4 cup (grated) parmesan cheese
- 1 1/3 cup olive oil for pesto
- 6 ounces (sliced thinly) chorizo sausage
- 16 pieces littleneck clams
- 1 cup white wine
- 2 tablespoons unsalted butter
- 2 tablespoons (chopped) parsley
- 4 slices bread (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Pat the rockfish fillets dry with paper towels and season them with salt, black pepper, and Moroccan spice blend on both sides. Set aside.
Prepare the Moroccan pesto by combining basil leaves, cilantro, garlic, toasted almonds, lemon juice, parmesan cheese, and 1/3 cup olive oil in a food processor. Blend until smooth and set aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the rockfish fillets for 2 minutes on each side until golden brown but not fully cooked through. Remove from the skillet and set aside.
In the same skillet, add the sliced chorizo and cook for 3-4 minutes until browned and slightly crispy. Remove a few slices as garnish if desired.
Add the clams to the skillet with the chorizo, then pour in the white wine. Cover the skillet with a lid and steam the clams for 5-7 minutes, or until they open. Discard any clams that do not open.
Reduce the heat to low and stir in the unsalted butter and parsley. Let the sauce simmer for 1-2 minutes.
Nestle the rockfish fillets into the clam and chorizo sauce in the skillet. Spread a generous spoonful of the Moroccan pesto over each fillet.
Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the rockfish is cooked through and flakes easily with a fork.
Remove the skillet from the oven and let rest for 2 minutes. Serve hot, garnished with reserved chorizo slices, additional parsley, and crusty bread for soaking up the sauce, if desired.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.2 g | 321% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 10.5 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 885 mg | 68% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
