| 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 |