Easy to prepare my Baltimore Clam Bake will be a meal you’ll remember. This flavorful combination of seafood is the perfect restaurant style dinner for that special occasion.
- 2 6 ounces Mahi-Mahi fillets
- 10 clams rinsed well littleneck or middle neck sized
- 6 shrimp peeled and deveined I used 16-20 count
- 2 tablespoons old bay seasoning
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- sea salt and black pepper to taste
- crushed red pepper optional
- splash of white wine optional
- 1 tablespoon Celery Salt
- 1/4 teaspoon Paprika
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Cayenne Pepper
- Pinch Ground Dry Mustard
- Pinch Mace
- Pinch Cinnamon
- Pinch Cardamom
- Pinch Allspice
- Clove Pinch Ground
- Pinch Ginger
preheat oven to 350 degrees
mix flour and old bay seasoning together
dredge one side of the mahi-mahi in the old bay flour mixture
put two tablespoons of oil in a saute pan and let the pan get hot
add the mahi-mahi to the pan seasoned side down and saute for 2-3 minutes over medium high heat until the seasoning has browned slightly.
turn over the fish and saute for 2 minutes on the other side
place fish on pan with a little water and put in preheated oven for 10-12 minutes
add shrimp and clams into saute pan over medium-high heat mixing around until shrimp are somewhat coated in the leftover residue in the pan cook briefly and remove shrimp.
cover pan and allow clams to open.
Once the clams open return shrimp to pan and finish cooking shrimp.
If you want to add a splash of white wine now is the time to add it, along with the crushed red pepper.
remove mahi-mahi from oven and top with shrimp, clams and any juice that might be in the pan and serve immediately.