Pan-Seared Halibut with Creamy Asiago Polenta topped with Puttanesca Sauce
Serving Size: 4
4 (6 oz.) halibut fillets 11 oz. Pappardelle's Puttanesca Sauce 4 cups water 1 teaspoon sea salt & freshly ground pepper 1 cup polenta 2 tablespoons unsalted butter 2 cups grated Asiago cheese 2 tablespoons extra virgin olive oil
Polenta Preparation: Bring water and salt to a boil in a 3-quart heavy saucepan. Add polenta in a thin stream, whisking. Cook over moderate heat and continue whisking, 2 minutes. Reduce heat to low and cover pan. Then, cook at a bare simmer, stirring with a long-handled spoon, for 1 minute after every 10 minutes of cooking (45 minutes total). Remove from heat and whisk in butter and Asiago cheese until incorporated.
Fish Preparation: Warm oil in a sauté pan. Season fish with salt and pepper. Sear halibut for 3-1/2 minutes on both sides, or until golden brown.
Warm sauce in a saucepan.
In a bowl, spoon in polenta and top with halibut and sauce. Grate more cheese over the dish, if desired.
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