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Poached Fillets with Herbed Clam Sauce


1 pounds Florida tilefish or grouper fillets or other firm-fleshed Florida fish
3 dozen Florida littleneck clams, in-the-shell
pounds Florida shrimp, peeled and deveined
1 cup dry white wine
1 cup water
1 cup sliced Florida onion
cup heavy whipping cream
teaspoon white pepper
teaspoon marjoram
teaspoon savory
teaspoon thyme
2 tablespoons chopped onions

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 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.

Yield: 6 servings


Nutritional Information: Calories 260, Calories from Fat 90g, Total Fat 10g, Saturated Fat 5g, Cholesterol 140mg,
.Sodium 420 mg, Carbohydrate 4g, Protein 31g, Vitamin A 10% DV*, Vitamin C 6% DV*, Calcium 20%
DV*, Iron 15% DV*.


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