Panko-Crusted Halibut With Braised Fennel And Tomato
- 6-six oz. fillets of Alaskan halibut, skinned
- 1/4 c. panko
- 3 T. rice bran oil
- 1 t. minced fresh garlic
- 1 medium bulb fennel, sliced thinly, fronds reserved for garnish
- 2 medium tomatoes, red and/or yellow, roughly chopped
- 1 lb. Manila clams
- 1/2 c. dry white wine
- Heat 1 T. rice bran oil over medium heat and add garlic to soften. Add fennel, tomatoes and wine. Cover and simmer gently for 5 minutes. Add clams and simmer until shells open. Season with kosher salt if necessary and set aside.
- Season halibut fillets with kosher salt and dredge the skin side with panko. In a pan sufficient to bring 2 T. oil to shimmering over medium-high heat (use 2 pans if necessary). Add halibut fillet and cook until panko browns lightly. Turn fillets over, reduce heat to medium and cook until fish is just becoming flaky, approximately 7 minutes. Divide fennel-tomato mixture into six shallow bowls and divide fish among them. Garnish with fennel fronds and serve immediately.
panko, bran oil, fresh garlic, bulb fennel, tomatoes, manila clams, white wine
Taken from www.epicurious.com/recipes/member/views/panko-crusted-halibut-with-braised-fennel-and-tomato-50054449 (may not work)