Moroccan Pesto Rockfish With Clam and Chorizo Sauce
150 mins (prep 30, cooking 120)
18 ingredients
4 servings
This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe.

Categories:  african , fish , high-in... , <-4-hours , low-carb , low-in... , moroccan , time-to-make , very-low-carbs , clams , portuguese , european , high-protein , main-dish , pork-sausage , shellfish , seafood , pork , meat ,
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Serving Size (180.9 g)
Servings 4
Amount per Serving
Calories 771.26 Calories from Fat 623.61
% Daily Value *
Total Fat 69.29g 426.39%
Saturated Fat 19.88g 397.64%
Trans Fat 0.0g %
Cholesterol 99.79mg 133.06%
Sodium 1402.74mg 233.79%
Total Carbohydrate 3.37g 4.5%
Dietary Fiber 0.03 g 0.5%
Sugars 0.3 g %
Protein 27.45g 219.56%
Vitamin A 0.14IU% Vitamin C 0.47mg%
Calcium 14.71mg% Iron 2.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped fresh parsley, chopped cilantro, toasted cumin seed, fresh lemon juice, rockfish, small, minced garlic, minced shallot, chopped tomato, salt and pepper