Recipe courtesy of Michael Lomonaco
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.

To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.

Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

IDEAS YOU'LL LOVE

Pan Roast Louisiana Blackfish with Corn, Crab and Caviar

Recipe courtesy of John Besh

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking