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Categories:
extra-virgin olive oil sherry vinegar garlic red bell peppers yellow bell peppers canola oil red onion corn kosher salt pepper bulbhalved cherry tomatoes lump crabmeat pickerel lightly packed parsley lightly packed mint leaves
Viewed: 26 - Published at: 4 years agoIngredients
- 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 bulbhalved, 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
Method
- Preheat the oven to 400.
- 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.
- In a large bowl, whisk the vinegar with the garlic and let stand for 10 minutes.
- Roast the red and yellow peppers directly over a gas flame or under the broiler, turning, until charred all over.
- Transfer the peppers to a bowl, cover tightly with plastic wrap and let cool, about 15 minutes.
- Peel, stem and seed the peppers, then cut them into 1 1/2-inch pieces.
- Add to the vinegar in the bowl.
- Light a grill or preheat a grill pan and oil the grate.
- 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.
- Cut the kernels off the cob.
- Add the corn, onion, croutons, fennel, tomatoes, crabmeat and 1/4 cup of the olive oil to the bowl and toss well.
- Season with salt and pepper.
- In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
- Season the fish with salt and pepper and add to the skillet skin side down.
- Cook over moderately high heat, gently pressing with a spatula, until the skin is browned and crisp, 3 to 4 minutes.
- Flip the fillets and cook until the fish is white throughout, 2 to 3 minutes longer.
- Toss three-quarters each of the parsley and mint leaves with the panzanella and mound on plates or a platter.
- Top with the fish, garnish with the remaining parsley and mint and serve immediately.
