SEAFOOD IN ASIAN PESTO

SEAFOOD IN ASIAN PESTO image

Yield approximately 7

Number Of Ingredients 28

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

Steps:

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. In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside. 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. Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld. Serve topped with the shallot-garlic-butter-sesame oil mixture. 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.