Recipes

Method for polenta: Due to the quick cooking of the fish, it is advisable to start the polenta first. Begin this by bringing the water and milk up to a rolling boil. Sprinkle in the cornmeal, whisking constantly. When you have added about 2/3 of it, the mixture will start to be thick and at this point, you should switch to a heavy spoon. Slowly add the remainder and allow to cook over low heat for about 20 minutes, stirring constantly to prevent sticking or burning. Add the cheese, butter, salt and pepper and mix thoroughly. Check the seasoning and adjust if necessary. At this point, the polenta should have the consistency of mashed potatoes. If not, adjust accordingly by adding either more water or more cornmeal. If more cornmeal is added, allow to cook an additional 10 minutes or so until the fresh meal is cooked through.

Method for sauce: Combine the orange juice and wine, then reduce by ¾ . Add the cream, then reduce further until the sauce will coat the back of a spoon. Check and adjust the seasoning with salt and pepper. You should have about 4 ounces of sauce at this point.

Method: Brush fish with olive oil, then season with the dry rub. Roast in oven at 375F for 9-10 minutes. Serve with the polenta and orange cream.