Steamed Bass With Corn And Zucchini Recipe

Ingredients

2 tablespoons unsalted butter

1 small yellow onion, minced

3 garlic cloves, thinly sliced

Coarse salt and pepper

1/2 pound Yukon Gold potatoes peeled, and cut into medium dice

1 1/4 cups chicken broth

2 cups corn kernels (from 2 ears)

1 small zucchini, halved and cut 1/4-inch thick

12 small little neck clams, scrubbed

Four 4-ounce skinless striped bass fillets (1-inch thick)

Basil leaves, for serving

Preparation

Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.