Poached Fillets With Herbed Clam Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Tilefish or grouper fillets
		(or other firm-fleshed fish)
3		Littleneck clams - in-the-shell
1/2 lb	227g / 8oz	Shrimp - peeled, deveined
1 cup	237ml	Dry white wine
1 cup	237ml	Water
1 cup	62g / 2.2oz	Sliced onion
1/2 cup	118ml	Heavy whipping cream
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Savory
1/2 teaspoon	2.5ml	Thyme
2 tablespoons	30ml	Chopped onions

Recipe Instructions

Cut fillets into serving size portions. Wash clams and shrimp under cold running water and set aside.

Combine wine, water and onion in a large sauce pan and simmer for 5 minutes. Add clams and shrimp; cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp. Let clams cool, then remove meat from shell. Set clam meat and shrimp aside.

Strain cooking liquid into large skillet. Add fillets, cover and simmer on medium heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to platter and keep warm.

Simmer remaining liquid until it is reduced to approximately 3/4 cup. Stir in whipping cream, pepper, marjoram, savory, and thyme; simmer until sauce thickens slightly. Add clam meat, shrimp and onions; heat. Serve sauce over fillets.

This recipe yields 6 servings.

Source:
Fresh From Florida Cookbook at http://www.fl-ag.com/flckbk

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