Sunday, September 06, 2009

Swordfish and Clams

I made a easy and flavorful dish tonight using a block of Swordfish and a garlic clam sauce. I started by wrapping a 4 ounce block cut piece of swordfish with bacon and secured it with a bamboo skewer. The swordfish was seasoned with sea salt and pepper and placed in a hot saute pan with a dash of olive oil, after a minute I flipped it over and placed the pan into a preheated 400F oven. In a second hot pan a dash of extra virgin olive oil goes in with a clove of chopped garlic, then a diced Roma tomato and a cupful of clean scrubbed little neck clams, a squeeze of lemon and the lid goes on for about 2 minutes. The fish comes out of the oven and on a plate, the cooked clams and there juice goes over the fish, chopped parsley to finish. It was really good with smoky meaty flavors from the bacon and the briny flavors of the clams. The only thing missing was a crusty grilled piece of bread to soak up the juices.

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