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
Preparation
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.
