Mixed Seafood Grill with Shallot Butter

• 6 (6 ounce) bass fillets, skin removed
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 dozen littleneck clams
• 1 cup unsalted butter
• 2 shallots, finely chopped
• 14 cup fresh oregano, chopped
• 12 cup dry white wine
• 4 tablespoons lime juice (juice of 2 limes)
• olive oil

1. Set a small saucepan over medium heat on a cooler part of the grill.
2. Combine butter, shallots and oregano and stir until butter melts.
3. Remove from heat and stir in the white wine and lime juice.
4. Set aside.
5. Lightly oil the fillets and season them with salt and pepper.
6. Place fish and clams on medium hot grill.
7. Cook for about 5 minutes, until fish begins to look opaque and clams are opening.
8. Spoon a little shallot butter into each open clam shell and grill for only a minute or two more.
9. Brush fish with shallot butter and turn fillets over.
10. Grill until cooked through, about another 3 minutes.
11. Discard any unopened clams.
12. Remove cooked seafood from grill and serve.

bass fillets, salt, pepper, littleneck clams, unsalted butter, shallots, fresh oregano, white wine, lime juice, olive oil

Taken from www.food.com/recipe/mixed-seafood-grill-with-shallot-butter-64674 (may not work)