STEAMED CLAMS

Saltwater Sportsman - - T+t / Angler’s Galley -

1. Cook shal­lots, tar­ragon, thyme and gar­lic in olive oil for 3 min­utes, un­til translu­cent, add wine and clams, and cook un­til clams open. 2. Strain con­tents and re­serve liq­uid. 3. Re­move clams from shells. 4. Re­serve 3 or 4 clams in the shell for pre­sen­ta­tion.

VINAI­GRETTE

1. Add the picked clams back to the liq­uid and whisk in all in­gre­di­ents. Sea­son to taste.

GRILLED CO­BIA

1. Make sure grill is hot, sea­son fish with salt and pep­per, brush grill grate with olive oil, and place fish on grill. Cook half­way through, then turn un­til done.

2. Plate co­bia and spoon clam vinai­grette over the top.

3. Serve with shaved as­para­gus, le­mon juice and Parme­san, and gar­nish with 3 or 4 re­served clams in shells.

RE­SERVE:

Strain liq­uid from the clams and re­serve both, top right.

GRILL TIP:

Brush olive oil on grill and fil­lets to keep from stick­ing, bot­tom right.

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