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1
Preheat the oven to 400.
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2
On a rimmed baking sheet, toss the ciabatta cubes with 1 tablespoon of the olive oil and bake, tossing occasionally, until crisp and golden, 8 to 10 minutes.
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3
In a large bowl, whisk the vinegar with the garlic and let stand for 10 minutes.
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4
Roast the red and yellow peppers directly over a gas flame or under the broiler, turning, until charred all over.
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5
Transfer the peppers to a bowl, cover tightly with plastic wrap and let cool, about 15 minutes.
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6
Peel, stem and seed the peppers, then cut them into 1 1/2-inch pieces.
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7
Add to the vinegar in the bowl.
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8
Light a grill or preheat a grill pan and oil the grate.
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9
Season the onion and corn with salt and pepper and grill over high heat, turning as necessary, until tender and nicely charred, about 6 minutes.
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10
Cut the kernels off the cob.
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11
Add the corn, onion, croutons, fennel, tomatoes, crabmeat and 1/4 cup of the olive oil to the bowl and toss well.
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12
Season with salt and pepper.
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13
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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14
Season the fish with salt and pepper and add to the skillet skin side down.
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15
Cook over moderately high heat, gently pressing with a spatula, until the skin is browned and crisp, 3 to 4 minutes.
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16
Flip the fillets and cook until the fish is white throughout, 2 to 3 minutes longer.
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17
Toss three-quarters each of the parsley and mint leaves with the panzanella and mound on plates or a platter.
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18
Top with the fish, garnish with the remaining parsley and mint and serve immediately.
