INGREDIENTS
1 1/2 lbs. tautog fillets
Salt and pepper
2 TBSP. olive oil
1 TBSP. butter
3 cloves garlic, peeled and finely chopped
1/2 lb. ripe plum tomatoes, peeled, seeded and chopped (about 1 1/2 cups)
15 to 20 basil leaves, washed and julienned
1 cup white wine
24 littleneck clams, live, unopened shells, well washed
DIRECTIONS
Season the tautog with salt and pepper.
Heat the olive oil and butter in a large skillet over medium heat.
Add the fish and saute on each side for 3 minutes.
Remove the fish and keep warm.
To the pan, add the garlic and cook 1 minute.
Add the tomatoes and cook 2 minutes.
Add the basil and wine and bring to the boil.
Reduce heat and simmer.
Place the fish back in the pan over the tomatoes.
Place clams around sides of saute pan.
Return to simmer and cover with the lid.
Cook until clams open, about 3 minutes.
