Seafood Franco

4 talapia filets
1/2 pound shrimp
1/2 pound Krab (fake crab, if you want to spend the money on real crab go for it)
1 small can minced clams
8 ounces clam juice
1 Tablespoon Butter
2 cloves Garlic minced
1/4 cup olive oil
1 lime juiced
1 medium portobello mushroom diced
3 roma tomatoes diced
1 medium onion sliced


Heat 1/2 olive oil and butter in large nonstick pan. Add onion and garlic, sauté one minute. Add talapia, sauté until 1/2 cooked through. The meat will become less translucent and feel firmer when you push on it. Add shrimp, cook until shrimp just turns pink or opaque. Add mushrooms and tomatoes, sauté for 2 minutes. Add remaining ingredients, cook 2 minutes. If necessary, thicken liquid with Wondra™ (see notes) Serve over pasta or rice.

Serves 4-6

Notes:

If you over cook the fish it will flake apart. In this recipe it's not a big deal. It will just blend into the pasta or rice. However, if you over cook fish it gets rubbery and doesn't taste as good. So try not to over cook it.

To thicken liquid in a pan use a thickening flour like Wondra™.
Push solids to one side of pan. Tilt the pan to the vacant side so liquid runs to that side. Slowly shake enough thickening flour to lightly cover the surface of the liquid, stirring constantly. Let the liquid come to a boil. If the liquid isn't thick enough after it boils for a few seconds add more flour and repeat the process.