- 1/4 pound carrot
- 1 cup cherry tomatoes
- 12 clams (about 1 1/2 in. wide), suitable for steaming
- 1 pound boned, skinned halibut or other firm white-flesh fish (3/4 to 1 in. thick)
- 1/4 cup Safeway SELECT Gourmet Club Teriyaki Sauce
- 1 tablespoon sugar
- 1 cup sake
- 2 cups chicken broth
- 1/3 cup dried orzo pasta
- 1 cup frozen Safeway SELECT Petite Peas
- 1/3 cup finely slivered green onions
- Peel carrot and thinly slice diagonally. Rinse and stem cherry tomatoes; cut in half. Scrub clams.
- Rinse fish and pat dry. Cut into 4 equal pieces. In a small bowl, mix teriyaki sauce, sugar, and 1 tablespoon sake. Coat fish with teriyaki mixture and set pieces slightly apart in an oiled 9-inch-wide baking pan.
- Bake fish in a 450 degree F oven until barely opaque and still very moist-looking in center of thickest part (cut to test), 8 to 10 minutes.
- As fish bakes, in a 3- to 4-quart pan over high heat, bring broth and remaining sake to a boil. Add orzo and carrot; cover and cook until orzo is tender to bite, about 10 minutes.
- Add clams and peas, cover, and cook until clams pop open, about 5 minutes. With a slotted spoon, transfer open clams to a small bowl; discard any that don't open.
- Set one piece of fish in the center of each of 4 wide soup bowls. Surround with equal portions of clams and tomatoes. Ladle orzo and broth mixture around fish and sprinkle fish with green onions.