Add all of the ingredients of the salsa together in a stainless steel bowl. Let set overnight in the refrigerator to marry the flavors. Wash the basil leaves and make sure they are well dried (keeping the leaves dry will help keep their bold flavor). Place all of the Pesto
ingredients into a blender and blend until all ingredients are pureed and emulsified. If needed, add small amounts of clam juice or water to adjust consistency. The pesto should be the consistency of a slightly thickened sauce. Set aside. In a sauté pan, heat the oil until hot, but
not smoking. Season both sides of fish with salt, pepper, and lightly coat with cracker meal. Sear all sides of the fish until golden brown, drain excess oil, add the wine and clam juice and simmer for five minutes.
Place fish on presentation dish and drizzle one side of fish with pesto and the other side with the salsa. Garnish with fresh dill and toasted coriander seeds.