Halibut with Clams and Fennel


  1. Heat large sauté pan over medium high heat.
  2. Pat dry fish, season fish with salt & pepper. Add butter to pan and place fish in pan, cook until seared well on one side and remove from pan
  3. Add onions, fennel, toss until aromatic, add saffron, and wine and reduce Add the fish gently back into pan, surround with clams and tomatoes Cover and cook until clams open
  4. Remove to serving platter, spoon sauce and clams over fish
  5. Toss arugula with small amount of lemon dressing and S&P, top the fish with arugula


  • 1 cup arugula, baby
  • 2 tbsp Nature's Best Dairy® Butter
  • 1 lb World Dock frozen clams
  • 1 small head fennel, small dice
  • 4 8 oz Baywinds Halibut, fillet portions
  • 1/4 cup Simply Lemon dressing
  • pinch saffron
  • salt, to taste
  • 1 cup White Toque Roasted Tri-color Tomato
  • 1/2 cup white wine
  • 1/2 cup Peak Fresh Produce® Onion(s), Yellow, diced