Blackfish with Tomatoes, Basil and Littleneck Clams

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 1/2 pounds blackfish fillet
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 pound ripe plum tomatoes, peeled, seeded and chopped, 1 1/2 cups
  • 15 to 20 basil leaves, washed and julienned
  • 1 cup white wine
  • 24 littleneck clams, live, unopened shells, well washed
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.


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