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Ingredients
- 4 T EVOO, divided
- 2 cloves, garlic
- 2 sprigs thyme
- 1 c white wine
- 1 (8 oz) clam juice
- 24 Manila clams
- 8 tilapia fillets, about 6 oz each
- 2 T unsalted butter
- Lemon slices for garnish
Details
Servings 8
Cooking time 20mins
Adapted from instyle.com
Preparation
Step 1
1. Heat 2T EVOO in lg skillet over med-high heat. Add garlic & cook until softened, about 1 minute. Add thyme, wine, clam juice, & clams.
2. Cover skillet, shaking occasionally until clams are open. Remove clams & keep warm; discard any unopened ones.
3. Heat remaining 2T EVOO in a lg non-stick skillet over med-high heat.
4. Season tilapia w/salt & pepper. Add to skillet & cook ~8 minutes, turning once. Remove from skillet & keep warm.
5. Strain liquid from clams into skillet, discarding solids. Heat to boiling & reduce for 2 minutes.
6. Whisk in butter 1T @ a time. Season w/salt & pepper to taste.
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