Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Mako Steaks With Mussels And Clams
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 mako shark steaks, about 1" thick, rinsed in cold water
12 small clams, scrubbed well in cold water
12 small mussels, de-bearded and scrubbed well in cold water
4 cloves garlic, minced
1 hard boiled egg, finely chopped
3/4 cup peas, fresh or frozen
3/4 cup white wine
3/4 cup fish stock
5 tablespoons flour
4 tablespoons olive oil
3 tablespoons onion, finely chopped
2 tablespoons lemon juice, freshly squeezed
fresh parsley, chopped
salt, to taste
black pepper, freshly ground
directions
Season fish, then dust with flour. Heat 2 Tbsp. oil in a large skillet and fry mako steaks briefly (about 1 minute, each side). Place steaks on individual baking dishes, then sprinkle liberally with lemon juice.
Wipe skillet and heat remaining oil to hot. Saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth. Add parsley, peas, salt and pepper and mix together well. Pour sauce over the fish steaks.
Divide clams and mussels into servings and place around each individual serving of mako shark. Bake at 400 degrees F for about 20 minutes, or until fish is cooked and shellfish have opened.
Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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