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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Poached Fillets with Herbed Clam Sauce

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

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.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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