Serves 4-6:
Ingredients (Fish):
- 8 oz. tilefish fillets (4 – 6)
- 1/2 cup flour
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, thinly sliced
- 3 oz. white wine
- 3 blue mussels
- 3 littleneck clams
- Pinch of oregano
- Dash of salt and pepper
- 2 tablespoons canned crushed tomatoes
- 4 oz. water, clam juice or chicken broth
Ingredients (Broccoli Rabe):
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, thinly sliced
- Dash of salt and pepper
- Broccoli rabe
- 2 tablespoons extra virgin olive oil (chilled)
Directions:
Sprinkle flour on both sides of each fillet. In in a pan, brown oil, garlic and fillets. Add remaining fish ingredients. Cover and cook on medium-high until the mussels and clams open up (approximately 8 minutes.) Discard any mussels or clams that don’t open. Reduce the sauce and plate to serve
To prepare the broccoli rabe, begin by blanching the broccoli in hot water for two minutes, remove. In in a pan, brown oil and garlic. Add a dash of salt and pepper, followed by the blanched broccoli rabe and the chicken broth. Cover and cook on medium-high for 3 minutes. Serve beside the fish and drizzle the broccoli rabe with the chilled olive oil.
