Male 1: I'm doing well, thanks. So is everybody all exited for some seafood?
Female2: That’s what we’re having? Excellent!
Bryan: Alright. You got some Halibut and some clams going on today. So what you do to check the clams and make sure that’s it’s fresh and alive, you give them a squeeze. You squeeze them and they close themselves back up and it means that they’re alive and fresh and ready to eat. If you do that and it stay open and it means the clams dead and you don’t want to eat that because it could possibly lead to food poisoning and nobody wants that.
So, we have the olive oil on the pan. And you want to heat up the bacon, we get it nice and hot. We’re going to let this brown in here for a few minutes and got all those smoky bacon flavors impart into our oil. This mixture is minced garlic, chopped thyme and a little hot sauce in there.
Male2: Clams in Halibut, sounds like a strange choice together Bryan.
Bryan: You’d think so, but the calms make them really nice sauce, it compliments the Halibut and way we’re going to do the halibut is make a crispy coating across the top of it. It's all going to come together and it’s going to be really a good combination.
Now the bacon and garlic and the mixtures come along, we’re going to toss in the roasted red peppers. And get them up the speed, get them in nice heat.
Male2: Smells great.
Bryan: Alright. Next we’ll throw in the clams. And let them sit in there and get it all nice and next we’re pour in our cup and a half of white wine.
Female2: So what are we doing now?
Bryan: Next, we’re going to season up the halibut. So we pat this dry beforehand, so all our seasoning will stick to it. So what we do is get a little salt and pepper here and grind it on. And we have some salted butter here, so what you is just smell in the top with some butter.
Male2: Why not put the butter on first and then salt and pepper?
Bryan: Because you want the salt and pepper to stick right into the flesh of the fish itself and next I made a little bread crumb in basil mixture. We’re just going to put this down and we’re not going to put the fish once it's in the pan. And we’re going to let the fish cook right through from the bottom.
So what we do is just pat these all on. And the whole point of this, is it's going to give a nice brown coating on top. Not necessarily crispy, but it’s going to give a little texture that you want. Now, that we have the fish ready, I’ve added some olive oil to the pan and I’m going to throw a little bit of salt and butter again.
Female: So by mixing the 2, you could make the butter hotter without burning it?
Female: How those clams coming?
Bryan: Before we go checking those clams, we have to add one last ingredient. That’s our asparagus, that’s one right in here, they're halibut.
Male2: Right in the pan with the halibut Bryan?
Bryan: Yeah. They both take around the same amount of time that cooks, so you just set them right in there. And it all come in together.
Male2: So, common buddy, check those clams.
Bryan: All right, there we go.
Female: It smells fabulous. One just popped opened, does that means it’s done?
Bryan: Yes it does, see these guys they're on their way to also getting this, so you're also getting great sauce.
Male3: Let them have it.
Male2: So Bryan, if we’re having clams with halibut, what’s this pile of bread here?
Byron: Well, what we’re going to do with the bread is already I’ve buttered it up. And we’re going to grill it all up for you. And it’s going to be for dipping in your clam sauce.
Male2: So how would you know when fish is done?
Byron: You’ll do a fork test on it.
Male2: Fork test?
Byron: So what you do is, you grab any kind of fork you want. I’m using my carving fork. Stick it in and if you feel a little tension on your way out, it means it's still not quite done. You can put it in and pull out cleanly, it’s complete.
Byron: Here comes the clams.
Female2: What’s the best way to eat this?
Byron: Well, you can eat them as I would, just get 1 clam and scoop the little guy in the middle and use the other one to hold the other one out and eat it with spoon.
Female2: So you use the shell?
Byron: You use the shell.
Male2: You use the shell as a pincer.
Female2: It’s tricky when they’re hot though.
Byron: Let them cool down for a second.
How’s the halibut? And how about the clams?
Male2: Really good.
Male3: Really good.
Female2: Ok, it’s good.
Male2: I like the little bit of breading on the top.
Byron: It adds a little nice texture.
Byron: People are amazed about what kind food compliments each other. People are just stuck in the rut when they feel they really have to keep it traditional, but that’s you need sensitive venture to enjoy food more and more. And that’s what we’re here for.
Well guys I’m glad you’ve enjoyed everything.
Female: Thank you.
Male3: Thanks for everything.
Byron: We’ll buy that again, we’ll do it one more time.