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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist Olive oil, for fish 6 six-ounce striped bass fillets, skin removed 2 teaspoons salt 1 teaspoon freshly ground pepper 2 dozen littleneck clams Shallot Butter

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • Olive oil, for fish 6 six-ounce striped bass fillets, skin removed 2 teaspoons salt 1 teaspoon freshly ground pepper 2 dozen littleneck clams Shallot Butter

Directions

Heat a grill until medium hot. Lightly oil the fillets; season with the salt and pepper.

Place fish and clams on the grill. Cook until fillets start to turn opaque, 3 to 4 minutes. Brush fillets with shallot butter; turn fillets over. Grill until cooked through, 3 to 4 minutes more. Meanwhile, the clams should start to open after about 4 minutes; spoon a little shallot butter into each clam; leave on grill 1 to 2 minutes more. Remove seafood from grill, and serve. Discard any clams that have not opened.

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All Reviews for Mixed Seafood Grill

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All Reviews for Mixed Seafood Grill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest