Fish Fillet With Clam Sauce Recipes

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FISH FILLET WITH CLAM SAUCE



Fish Fillet with Clam Sauce image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 22

1 tb Unsalted butter or olive oil
1 tb Beurre manie; (11/2teaspoons
; scrubbed
1 tb Fresh Lemon Juice
1/2 c Heavy cream or
; littleneck or
; teaspoons flour
; butter worked to a
4 Flatfish such as sole;
; or fluke (1 -
; pound)
2 tb Finely chopped parsley
; or sorrel puree
; Manila clams,
; paste with 11/2
; scrubbed and beards
; cultivated,
; removed, or 24
1 c Dry white wine
1 lb Mussels; preferably small
2 Shallots or 1 medium onion;
1/4 c Garlic; potato, asparagus,

Steps:

  • Depending on what kind of flatfish youre using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water. Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isnt, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while youre preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - dont let it boil - and spoon the sauce and the mussels or clams over each fish. Yield: 4 serving Per serving: 605 Calories (kcal); 10g Total Fat; (20% calories from fat); 56g Protein; 31g Carbohydrate; 127mg Cholesterol; 1316mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9407 Converted by MM_Buster v2.0n.

Nutrition Facts : Calories 668 calories, Fat 69.1649699999499 g, Carbohydrate 4.02878249959867 g, Cholesterol 183.18 mg, Fiber 0.338999997577953 g, Protein 1.0750349998117 g, SaturatedFat 43.7754359999916 g, ServingSize 1 1 Serving (628g), Sodium 16.7407499964495 mg, Sugar 3.68978250202072 g, TransFat 4.85558099998484 g

FISH FILLET WITH CLAM SAUCE



Fish Fillet with Clam Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 serving.

Number Of Ingredients 10

4 (1 - pound) flatfish such as sole, flounder, sand dab, or fluke
1 cup dry white wine
2 shallots or 1 medium onion, finely chopped
1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed
1 tablespoon unsalted butter or olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
1 tablespoon beurre manie (11/2teaspoons butter worked to a paste with 11/2 teaspoons flour
1/2 cup heavy cream or
1/4 cup garlic, potato, asparagus, or sorrel puree

Steps:

  • Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
  • Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.

CREOLE FLOUNDER WITH SEAFOOD SAUCE



Creole Flounder with Seafood Sauce image

This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 14

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Steps:

  • In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.

FISH FILLETS IN LEMON SAUCE



Fish Fillets in Lemon Sauce image

A light, lemony baked fish fillet, with baked potatoes on the side all topped in a sprinkle of dill and parsley. Serve with white rice.

Provided by sue

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 12

4 (4 ounce) cod fillets
3 medium potatoes, peeled and sliced
¼ cup water
¼ cup lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
  • Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
  • Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE



Crispy Fish Fillets with Zesty Lime Sauce image

All natural yogurt is the secret ingredient in a cool and creamy topper for fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 1/4 cups Progresso™ plain panko crispy bread crumbs
2 eggs, beaten
4 tilapia or other white fish fillets (about 1 lb)
1/4 cup canola oil
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
1 teaspoon grated lime peel
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
  • In small bowl, mix sauce ingredients. Serve with fish.

Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 165 mg, Fat 3, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 6 g, TransFat 0 g

SKILLET COD, CLAMS, AND CORN WITH PARSLEY



Skillet Cod, Clams, and Corn with Parsley image

Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.

Provided by Claire Saffitz

Categories     Bon Appétit     Seafood     Fish     Shellfish     Cod     Clam     White Wine     Corn     Summer     Dinner

Yield 4 servings

Number Of Ingredients 11

1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
1/3 cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/3 cup dry white wine
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (1-1¼ cups)
3 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley
Lemon wedges (for serving)

Steps:

  • Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
  • Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
  • Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
  • Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.

BAKED FISH WITH CLAM STUFFING



Baked fish with clam stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, main course

Time 1h45m

Yield Four to six servings

Number Of Ingredients 17

1 three-pound fish (such as striped bass or red snapper), cleaned with gills removed but head and tail left on
Salt to taste if desired
Freshly ground pepper to taste
12 large cherrystone clams, approximately
9 tablespoons butter
3/4 cup finely chopped onion, about 1/4 pound
3 tablespoons finely chopped shallots
1/2 teaspoon finely minced garlic
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon finely chopped, fresh thyme, or 1/4 teaspoon dried
1 1/2 cups finely chopped mushrooms, about 1/4 pound
1 cup fine, fresh bread crumbs
1 whole egg, lightly beaten
1 cup dry white wine
1/2 cup heavy cream
1/4 cup finely chopped parsley

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle fish inside and out with salt and pepper. Set aside.
  • Open the clams. There should be about one cup of shucked clams and one cup of clam juice. Put the clams on a flat surface and chop coarsely. Set aside the chopped clams and the juice.
  • Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn.
  • Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper.
  • Place the fish on a sizable length of heavy-duty aluminum foil. Open up the cavity of the fish and stuff with the clam mixture. It will be quite full. Dot the top of the fish with two tablespoons of butter. Fold the foil over to contain the stuffing and keep it in place.
  • Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter. Add the fish. Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove. Bring the liquid to the boil. Place the dish in the oven and bake 30 minutes. Open up the foil. Pour the remaining wine into the pan and continue baking 45 minutes.
  • Transfer the fish to a warm platter. Remove and discard the foil. Cover the fish with a clean sheet of foil to keep it warm.
  • Place the baking dish on top of the stove and bring the liquid to the boil. Add the cream and stir. Pour and scrape this mixture into a saucepan, and bring it to a rolling boil. Swirl in the remaining two tablespoons of butter.
  • Remove the top skin of the fish, leaving the skin on the head for decorative purposes. Pour the sauce over the fish and sprinkle with parsley. Serve the stuffing with portions of the fish.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 17 grams, Sodium 1019 milligrams, Sugar 4 grams, TransFat 1 gram

FILLET OF FISH WITH LEEK SAUCE



Fillet of Fish With Leek Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
Salt to taste if desired
Freshly ground pepper to taste
3 leeks, about 1 1/2 pounds
9 tablespoons butter
4 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup fish broth or bottled clam juice
1/4 cup finely chopped chives or parsley
4 teaspoons freshly squeezed lemon juice

Steps:

  • Sprinkle fish on all sides with salt and pepper.
  • Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
  • Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
  • Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
  • Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
  • Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

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From monahansseafood.com


COD WITH CLAMS RECIPE - GREAT BRITISH CHEFS
2. Move the chorizo to the side of the pan to create some room. Increase the heat and add the cod, skin-side down, and fry for 1-2 minutes. 4 cod fillets. 3. Add the clams, cherry tomatoes and white wine, cover with the lid and reduce to a medium heat once again. Cook for 2-3 minutes, be careful not to overcook the cod.
From greatbritishchefs.com


FISH WITH CREAM SAUCE - GIRL HEART FOOD®
2020-09-25 Place the fish fillets in the pan and cook. Flip the fillets to cook on the other side, then transfer them to a plate. Add some minced garlic to the pan and give that a little cook. Pour in the cream, broth, salt and pepper. Simmer until the sauce has thickened and coats the back of …
From girlheartfood.com


FISH FILLET WITH CLAM SAUCE- WIKIFOODHUB
4 (1 -- pound) flat fish such as sole, flounder, sand dab, or fluke: 1 cup dry white wine: 2 shallots or 1 medium onion, finely chopped: 1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed
From wikifoodhub.com


BASQUE-STYLE FISH AND CLAMS IN PARSLEY-GARLIC SAUCE
Fish fillets are gently simmered until flaky in a parsley, garlic and olive oil sauce, then are finished with cooked clams in their shells. At the seaside restaurant Txoko Getaria, we tasted an especially delicious version in which the oceanic notes of the fish and clams were in perfect balance with the fresh flavors and luxe character of the ...
From 177milkstreet.com


10 BEST FISH FILLET WITH CREAM SAUCE RECIPES | YUMMLY
Roasted Tomato Pesto Cream Sauce Lucky 32. chopped garlic, salt, pesto, butter, Roma tomatoes, cream, heavy cream and 1 more.
From yummly.com


WHITE CLAM SAUCE RECIPE | FISHEX SEAFOODS
Directions: Drain and reserve juice in the cans of minced and whole baby clams. In a medium sauce pan heat oil. Add garlic and sauté for 2 minutes. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil and simmer for 10 minutes. Add minced clams, baby clams and parsley. Return to boil, then keep warm while ...
From fishex.com


CLAM-STUFFED FISH FILLETS - BIGOVEN
Preheat oven to 375 F. Arrange half of the fish fillets in buttered baking dish. Melt 1/4 cup butter in frying pan. Add onion and celery; saute until soft. Stir in bread crumbs until butter is soaked up. Cook over medium heat, continuing to toss bread crumbs, until crumbs are slightly browned. Add clams, lemon juice, and enough reserved clam ...
From bigoven.com


CRISPY FRIED FISH SANDWICHES - THE SEASONED MOM
2020-10-05 Preheat the oven to 350 degrees F. Allow the fish to come to room temperature on the counter while the oven heats. Place the fish fillets on a baking sheet and warm in the oven for 10-15 minutes, or just until heated through.
From theseasonedmom.com


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