Creole
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Elevate your next dinner party with this delicious recipe that features halibut as the star of the show. With tender halibut fillets bathed in a savory tomato gravy, served atop a bed of velvety polenta infused with creamy goodness, each bite is a revelation of culinary excellence. It harmoniously balances the delicate flavors of the halibut with the comforting richness of the polenta and the zesty tomato gravy. This exquisite seafood delight that promises to impress even the most discerning palate.
Ingredients for Polenta
2 cups water, plus more as needed
2 cups milk, plus more as needed
3 tablespoons butter
1 teaspoon salt
1 cup polenta
1/4 cup creme fraiche
1/3 cup Parmigiano-Reggiano cheese, grated
Ingredients for Halibut and Gravy
2 pounds Halibut filet
1 tablespoon Maggi fish seasoning
1/2 teaspoon Old Bay powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon black pepper
4 tablespoon olive oil, divided use
2 small shallots, small diced
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon paprika
10 ounces container cherry tomatoes, washed and halved
2 cups low sodium veggie stock
2 dry bay leaves
7 sprigs thyme leaves
1/4 cup heavy cream
zest from 1 lemon
Preparation
01To make the Polenta, in a medium saucepan, bring the water, milk and butter to a boil over high heat.
02Add salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps.
03Partially cover the polenta and allow it to simmer for about 30 minutes, stirring every 10 minutes. While the polenta is cooked, prepare the halibut (steps 6-10).
04Note that once the polenta is cooked and the grains are tender, add the creme fraiche and Parmesan cheese. Adjust consistency by adding milk or water to the polenta if you like it less thick.
05The polenta may be made up to 20 minutes ahead of time. Keep it covered until ready to serve.
06To make the halibut, rinse, pat-dry halibut, and drizzle with 1 tablespoon olive oil, coating all sides. Combine fish seasoning, old bay, garlic powder, onion powder, paprika, thyme, oregano, and black pepper in a small bowl. Mix with a spoon to fully combine. Sprinkle fish liberally on both sides with the seasoning blend. Some of the blend might be left over. Store it and use it for your favorite seafood preparations.
07In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until smoky. Sear the fish on both sides, about 1-2 minutes per side. Remove from the pan and set aside on a plate.
08To make the gravy, on the same pan, add the remaining tablespoon of oil and shallots. Saute until softened. Add in garlic, red pepper flakes, paprika and stir until fragrant. Add in tomatoes and cook until the outer skins start to slightly blister. Deglaze the pan with veggie stock. Add in Bay leaves and bring to a simmer.
09Allow the sauce to reduce slightly before adding in heavy cream, thyme, and lemon zest. Taste for salt and pepper and add if desired.
10Return the fish to the pan and gently coat the filets with the tomato sauce. Cook the filets in the sauce for 1-2 minutes and remove from heat. Serve fish over polenta immediately.
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