Ingredients
1 medium onion, finely chopped1 tablespoon olive oil1-1/2 teaspoons minced garlic, divided1/2 pound plum tomatoes, seeded and diced1 teaspoon grated lemon zest1/4 teaspoon crushed red pepper flakes1 cup clam juice1/3 cup white wine or additional clam juice1 tablespoon tomato paste1/2 teaspoon salt1 pound orange roughy or red snapper fillets, cut into 1-inch cubes1 pound uncooked large shrimp, peeled and deveined1/2 pound sea scallops1/3 cup minced fresh parsley1/3 cup reduced-fat mayonnaise
Preparation
In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.
