Blackfish With Tomatoes, Basil, And Littleneck Clams

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Blackfish fillets
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
2		Garlic cloves - finely chopped
1/2 lb	227g / 8oz	Ripe plum tomatoes - peeled, seeded,
		And chopped - (1 1/2 cups)
15		Basil leaves - (to 20) - washed, julienned
1 cup	237ml	White wine
24		Live littleneck clams - unopened shells,
		Well washed

Recipe 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 periphery of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes. Serve with garlic aioli and crusty bread.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C11 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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