Sunshine AND Raviolis

Grilled Halibut with Mushroom Polenta

About a month after I got married, which was only six months later since meeting my husband, I set out to make gnocchi.  The ricer I bought was chintzy and cheap, but I figured it would do.  It did not do.  Before my husband knew it, hot potatoes and the ricer they were caked into were angrily tossed into the waste bin.  He was smart enough to realize silence was the best policy until I reassessed a new plan of action.  Thus, I moved onto a polenta based dish that evening.  Also not a strong point at the time, but thankfully over the last five years I have improved at both polenta and gnocchi.  This is a great little meal that can be based on or off the grill, but if it’s warm enough for short sleeves, it’s grill season at this home.  Pairing the grilled fish with the polenta brightens the dish and adds wonderful smoky char, the epitome of summer foods.

Serves 2

Ingredients

1 halibut filet

4 baby spring scallions

½ cup fresh peas

½ small shallot, thinly sliced

1 small bunch of dill, parsley, mint and basil

Juice of 1 mandarin orange

1 tbsp rice wine vinegar

2 tbsp red wine vinegar

5 tbsp extra virgin olive oil

1 cup polenta

5 tbsp butter divided, room temperature

2 cups maitake mushrooms, roughly chopped

Directions

• In a small ramekin, place freshly shelled peas and add rice wine and red wine vinegar. Season with salt and pepper.  Set aside.

• Prepare a charcoal grill to medium hot.  Let flames die down so that they are no longer reaching through the grate.

• Following Bon Appetit’s easy method for grilling fish, prepare halibut in the simplest manner: brush each side with olive oil, then season with salt and pepper.  Please fish skin side down on grill, and leave until the sides of the fish are opaque, about five minutes.  Gently flip fish and leave for one minute.  Remove from heat.

• Drizzle scallions with olive oil, salt and pepper.  Place directly on grill, turning over once each side has time to char.  Set aside to cool slightly.

• In a small bowl, combine pea mixture, mandarin juice, shallot, salt and pepper.  Slice grilled scallions and add.  While whisking the dressing, slowly drizzle in olive oil.  Set aside.

• In a small sauté pan, quickly sauté mushrooms in 2 tbsp butter, seasoned with salt and pepper on medium heat until just warm.  Add a splash of olive oil to taste. 

• Add polenta to 3½ cups boiling salted water, whisking constantly.  Once the polenta has absorbed all of the water, turn the heat to low and add remaining butter and mushrooms.  Season with salt and pepper.

• Plate polenta, then top with fish.  Evenly distribute dressing, then cover with fresh herbs.  Serve.