Tavernonna’s Bryant Wigger shows off how to make a delicious feast with fish

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2 Tbl. canola oil

2 cloves sliced garlic

4 oz. White wine

4 ea. Clams

4 ea. Mussels

3 ea. Shrimp cut

2 ea. Calamari cut into rings

2 oz. Salmon or fish of your liking

4 oz. hand crushed canned Tomato

1 pinch Chili flakes

1 table Olive oil

Pinch Salt

Pinch Pepper


Heat pan over medium heat.  Add 2 table canola oil. Pat fish dry and season with salt and pepper.  Sear fish in pan with oil until you get a nice sear then turn fish.  Add the garlic and let toast, then add mussels, clams, white wine tomato and then cover to steam.  Finish with a splash of white wine, chili flakes, evoo, salt and pepper


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