![]() ![]() Great over linguine.ĭefinitely very tasty and innovative. I would also use canned baby clams, since I used fresh this time and would not notice the difference in the finished dish. Halibut can be kind of bland, and I would try this with grouper or red snapper next time. The sauce for this was really nice, but a fair amount of work for the end result. ![]() Great dish as it stands but I made a few mods you might consider: 1) I squeezed as much as possible through a fine sieve from the cooking liquid-and reserved the solids for later use in finishing, 2) I cooked the halibut for a minute or so on the second side, as well, before covering with pepper mixture and, 3) Instead of separating clams meat from the shells I kept them intact and placed them on the serving plate that way so much nicer to slurp them up this way.Delicioso! ![]() Add clam meat to skillet stir just until heated through. Using slotted metal spatula, transfer fish to shallow soup plates. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes. Add to skillet cook until golden on bottom, about 2 minutes. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add bottled clam juice to cooking liquid. Strain cooking liquid and any accumulated clam juices into medium saucepan discard solids. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Add shallots, garlic and thyme sauté 2 minutes. Heat 2 tablespoons oil in heavy large pot over medium heat. ![]()
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