Sea Steaks in Wine & Clam Sauce
Sea Steaks using Ashburn Sauce recipes and Ashburn Sauce Clammy Mary Bloody Mary Mix
- 2 Salmon steaks or fillet of red snapper, sole, halibut etc.
- ½ tsp. lemon juice
- Pinch of salt & pepper
- 2 tbsp. safflower oil
- 2 tbsp. Butter
- 1 clove garlic, minced
- ¼ cup onion, very thinly sliced
- 2 tbsp. red bell pepper
- 1 cup dry white wine
- ½ cup Clammy Mary Mix
- 8 oz. stewed tomatoes
- 3 tbsp. chopped parsley
Drizzle lemon juices over salmon steak (or fish of choice) toss it with freshly ground pepper and salt and allow to sit for about 10-15 minutes. Broil the steaks in the oven for about 6-10 minutes or until almost cooked through.
If you want to cook the fish in the pan; heat safflower oil in a thick bottom (cast iron is good) pan and cook/sear the salmon until almost done and slightly browned.
As the fish cooks, in a pan, add about 1/2 tablespoon of garlic, stewed tomatoes, Clammy mix along with the oil and allow the oil to heat up. When oil begins sizzles and garlic turns golden add the onion and bell pepper and cook at low-medium heat, until the onions soften – about 5 minutes.
Now add the butter and toss the onions; cook until oil/butter starts to separate and the Sassy is heated. Stir occasionally. Add the rest of the sliced garlic, and the wine. Allow it to simmer at low heat for 25 more minutes. Adjust salt.
Transfer the fish steaks and herbs to the pan, cover and simmer for about 3-5 minutes more or until you have the desired consistency of sauce. If you wish to, you may break up the salmon in pieces.
Garnish with more herbs and serve over pasta, or flat bread or any crusty good bread.