Mixed Seafood Grill with Shallot Butter – a delicious recipe with bass fillets, salt, pepper, littleneck clams, unsalted butter, shallots. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Set a small saucepan over medium heat on a cooler part of the grill.
2
Combine butter, shallots and oregano and stir until butter melts.
3
Remove from heat and stir in the white wine and lime juice.
4
Set aside.
5
Lightly oil the fillets and season them with salt and pepper.
6
Place fish and clams on medium hot grill.
7
Cook for about 5 minutes, until fish begins to look opaque and clams are opening.
8
Spoon a little shallot butter into each open clam shell and grill for only a minute or two more.
9
Brush fish with shallot butter and turn fillets over.
10
Grill until cooked through, about another 3 minutes.
11
Discard any unopened clams.
12
Remove cooked seafood from grill and serve.
452
kcal
Calories
47
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 (6 ounce) bass fillets, skin removed, 2 teaspoons salt, 1 teaspoon pepper, 2 dozen littleneck clams, and more.
Yes, Mixed Seafood Grill with Shallot Butter falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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