By Autumn Ramirez
Halibut with Jammy Tomato and Ricotta Polenta
9 steps
Prep:2minCook:30min
Pan seared Halibut is a scrumptious treat by itself. Once paired with jammy tomato and ricotta polenta, this halibut dish is one that will surely impress your family and friends. Enjoy and have a colorful day!
Updated at: Thu, 17 Aug 2023 11:26:17 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories322.7 kcal (16%)
Total Fat8.7 g (12%)
Carbs38.3 g (15%)
Sugars2 g (2%)
Protein21.9 g (44%)
Sodium974.5 mg (49%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Prep
Step 1
Wash and chop herbs. Clean fish.
Making the Polenta
Step 2
Add 1 cup of polenta to a large pot. Stir in chicken stock and bring to a boil, stirring frequently.
Step 3
Once the polenta begins to pop or sputter, lower heat continue to cook, stirring frequently until polenta becomes thick and creamy pulling away from side of saucepan. About 30 minutes.
Step 4
Stir in the ricotta and season heavily with garlic. Salt and pepper to taste.
Making the Tomato Jam (Make at the same time as the polenta.)
Step 5
Dice heirloom tomatoes roughly and leave a little chunky. Place into a large pan with butter and cook on medium high heat until tomatoes thicken into a jam. Season with garlic, salt and pepper.
Making the Halibut and Spinach
Step 6
Once the tomato jam and polenta are done cooking, add butter to a large pan and melt. Season the halibut with garlic and salt on both sides of the filets.
Step 7
Place the halibut into the pan and cook for 3-4 minutes on each side until the internal temperature reaches 145F.
Step 8
In another pan, wilt spinach with a drizzle of olive oil, season with garlic and salt.
To Serve
Step 9
Spoon polenta onto a plate, top with jammy tomato, halibut, spinach, and fresh herbs.
Notes
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Delicious
Easy
Fresh
Go-to
Makes leftovers
