Halibut with Mussels Gluten Free

2 cloves garlic, chopped
1 cup DLM San Marzano Tomatoes, chopped
1/2 lb PEI Mussels
1/2 cup clam juice
1/4 cup clarified butter
3 oz Italian parsley, chopped
3 oz fresh basil, chopped
Salt and pepper to taste
2 oz Vera Jane's Extra-Virgin Olive Oil
1 tsp black pepper
1 tsp salt
1/4 cup rice flour
1/2 cup Spanish onion, chopped
(4) 8-oz Halibut fillets
1 cup white wine (Pinot Grigio)

Heat olive oil in skillet to medium-high heat. In a bowl or dish, season your rice flour with salt and pepper. Lightly dredge halibut fillets on both sides. When oil gets hot in skillet, place fish in skillet and sear on both sides. Add onion and sauté till onions are translucent. Add garlic and tomatoes and sauté for a few minutes till the garlic is soft. Add white wine and reduce by half. Add clam stock. Bring to a boil, add mussels, and cover for just a few minutes. The dish is ready when the mussels open. Add fresh parsley, basil, and salt and pepper to taste.

Allergy Warning: Contains FishContains Shellfish

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