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Credit: Hugh Butler, executive chef, The Trident Room, Naval Postgraduate School, Monterey, Calif.
Sizzle, Fall 2012
2 t. unsalted butter
3 T. diced red onion
2 garlic cloves, minced
1 lb. fresh mahi mahi
1 lb. shrimp, peeled, deveined
½ lb. sea scallops
4 medium plum tomatoes
1 lb. New Zealand mussels
12 cherrystone clams
1 lb. small pieces squid
2 Dungeness crabs, washed, cracked (each split in half)
4 oz. white wine
Salt and freshly ground black pepper, as needed
4 sprigs Italian parsley, chopped
4 lemon halves
1. In large pan at least 2 inches deep, heat butter over medium heat. Add onion, garlic and fish. Cook for 1 minute.
2. Add shrimp and scallops. Cook, stirring occasionally. Add tomatoes, mussels, clams, squid and crab. Pour white wine over all. Add salt and pepper. Cover; cook until clams and mussels start to open, about 4 minutes.
3. Remove from heat. Divide seafood and broth among four pasta bowls; garnish with chopped parsley and a lemon half. Serve.
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