Panko-Crusted Halibut With Braised Fennel And Tomato – a delicious recipe with panko, bran oil, fresh garlic, bulb fennel, tomatoes, Manila clams. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
374
kcal
Calories
2
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6-six oz. fillets of Alaskan halibut, skinned, 1/4 c. panko, 3 T. rice bran oil, 1 t. minced fresh garlic, and more.
Yes, Panko-Crusted Halibut With Braised Fennel And Tomato falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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