4 4oz halibut fillets
1 1/2 cups panko
4 cups plain rice milk (remember I'm cooking for people with allergies)
vegetable oil (can be brought to a higher temp, than olive oil)
4 tomatoes, chopped (there were some beautiful varieties at the store so I chose different colors)
handful of basil leaves, chopped
3 large cloves of garlic, diced
1/4 cup pine nuts, toasted
Soak halibut fillets in rice milk for 30 minutes. Season panko with salt and pepper - be generous.
While soaking, prepare tomato salad. Combine tomatoes, garlic, and basil. Add a dash of olive oil over top and pinch of salt. Stir through and refrigerate. Toast pine nuts in small skillet over medium heat until golden brown, stirring occasionally - cool.
Heat vegetable oil (enough to fully coat bottom of a nonstick pan) over medium-high heat. Dip soaked halibut in panko, and cover with the breadcrumbs. Gently place in skillet, flipping halfway through, about 6 minutes a side.
Add pine nuts to tomato mixture. Cover halibut with tomato salad. Serve with steamed zucchini.