Ingredients
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
Preparation
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.
