Pan Seared Pickerel on Mixed Vegetable and Crab Panzanella
Ingredients
- 1 cup cubed ciabatta (1-inch pieces)
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, minced
- 2 red bell peppers
- 2 yellow bell peppers
- Canola oil, for brushing
- 1 small red onion, sliced crosswise 1/2 inch thick
- 1 ear of corn, shucked
- Kosher salt
- Pepper
- 1/2 fennel bulb—halved, cored and thinly sliced
- 12 cherry tomatoes, halved
- 4 ounces jumbo lump crabmeat, picked over (1/2 cup)
- Four 6-ounce skin-on pickerel, flounder or perch fillets
- 1/4 cup lightly packed parsley leaves
- 1/4 cup lightly packed mint leaves
Instructions
Pan-Seared Pickerel on Mixed Vegetable-and-Crab Panzanella serves 4 original recipe by Food & Wine.
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