Pan Seared Halibut

Serves 2

Requires:
2 - 6 oz. pieces of fresh halibut filet
2 TBS olive oil
Sea salt and ground black pepper to taste

Method:

1. Heat olive oil on high in a nonstick pan.
2. Season fish with salt and pepper.
3. Place fish in pan and cook until the fish is golden brown and releases from the pan with ease. Turn heat to medium and cook the other side until fish is cooked through.
4. Serve with sautéed spinach, crispy polenta and heirloom tomato salad

For the Polenta

Requires:
½ cup polenta
2 cups chicken stock
½ cup milk
Sea salt and ground black pepper to taste

Method:

1. In a saucepan, bring milk and chicken stock to a boil.
2. Slowly pour in polenta in a steady stream, whisking constantly.
3. Turn heat to medium and cook until polenta is thick (about 15 minutes).
4. Transfer into a greased baking dish.
5. Cover and let the polenta cool and cut polenta into triangles.
6. Lightly brush a frying pan with oil and put heat on medium and fry each triangle until outside is crispy and center is warm.

Buttered Spinach

To plate:
Place spinach and polenta in the center of the plate. Set cooked halibut on spinach
and top with tomato salad.