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| Level: |
Easy |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
389 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
45 g |
| Cholesterol |
103 mg |
| Sodium |
902 mg |
