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
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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