Filleted and skinned a tilapia . Fried until barely cooked. Set aside.
Fried some shallots and added clams and sweet apple wine/cider. When clams opened pulled them out and set aside.
Added skinned and chopped fresh tomatoes to clam cooking pan and reduced until almost sauce-like. Added the clams and fish and he heated through until warm and the fish was fully cooked. Took mere seconds.
I had intended serving this with pasta, but remembered that I had eaten pasta for lunch with pesto. (Not that it's a crime to eat pasta twice in a day.) So, I boiled a spud which nicely soaked up the tomato/clam sauce when fork mashed on the plate.
I liked the way the apple wine worked with the tomatoes to bring out their flavour and balance the acidity. I'll do that again.
