Summer and seafood go hand-in-hand, so why not try some different white fish this season! In today’s Dish, 7News’ Janet Wu is searing up a wild hake.

The Dish: Seared Hake

The Restaurant: Ristorante Euno

The Chef: Christopher Bussell


— 8 oz. hake fillet

— 3 cloves of diced garlic

— 1 tsp. chopped shallots

— 4 Little Neck clams

— 2 large shrimp

— 1/2 white wine

— Spinach

— 3 small red bliss potatoes

— Salt and pepper

— 4 cherry or grape tomatoes

— Olive oil

— Lemon


— Heat sauté pan with fry oil.

— Place fillet in hot oil until golden brown

— Remove and place sauté pan in 400-degree oven for 10 to 12 minutes (make sure the sauté pan can be heated in the oven. The pan should be all metal)

— While the fish is in the oven, heat another sauté pan with fry oil and add three diced cloves of garlic, a teaspoon of chopped shallots, four Little Neck clams, two large shrimp (cleaned)

— Let cook several minutes until garlic browns, then add half a cup of white wine and cover

— Sauté a handful of spinach with salt, pepper and diced red potatoes.

— Check the clams (they are finished when open). When they open, add four diced cherry or grape tomatoes and a pinch of parsley. Cook for 1 more minute.

— Place potatoes on a plate, then spinach. Place the fish on top and then the shrimp. Add clams around the fish. Pour clam broth over fish and finish with olive oil and a squeeze of lemon.

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