Halibut with smoked cheddar polenta

Prep time: 3hrs (incl. marinating time)

Cook time: 60 min

Serves: 2

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Ingredients:

  • 2 x 6oz fresh halibut fillet pieces from the Fishermans Market
  • 1 tbsp grainy dijon mustard 
  • 1 tbsp honey or maple syrup 
  • 2 tbsp extra virgin olive oil 
  • ½ tsp salt
  • 1 tsp cracked black pepper. 
  • A separate amount of olive oil for frying

Polenta:

  • 2 cups water
  • Vegetable or chicken bouillon cube 
  • 1 cup yellow cornmeal 
  • 2 tsp butter
  • 1 cup grated smoked cheddar cheese

Sauteed white beans and kale:

  • ½ of a can of white kidney beans
  • 2 stalks of curly kale, cut into 1-inch pieces
  • 1 cup grated carrot
  • 1 chopped shallot
  • 2 tsp butter 
  • Salt and pepper to taste

Directions:

  1. Prepare halibut marinade using the ingredients listed. Add them to a small food-safe container and then add in the halibut, coating each side.
  2. Let marinate in the fridge for 2 hours total, flipping halfway through. 

Polenta:
Best started when you flip the fish in the marinade as it does have to cook mostly unattended for 40 minutes. 

  1. In a 2qt saucepan or dutch oven with a lid, bring water and bouillon to a boil over high heat. 
  2. Once boiling, lower the temperature to low and slowly add in the cornmeal, whisking with the other hand. Keep whisking until all the cornmeal is incorporated and it begins to thicken. 
  3. Cook on low, with a lid, for 40 minutes. Set a timer and stir every ten minutes to prevent it from sticking too much to the bottom of the pot.
  4. After 40 minutes, turn off the heat and dump in the butter and cheese and stir until mixed. Pop the lid back on and set aside until plating. 

(Leftover polenta can be saved in a square container and sliced and fried, makes a great base for bacon and a poached egg!)

The halibut:

  1. Remove the halibut from the marinade and pat dry. 
  2. We recommend using a cast iron skillet, but a nonstick pan works too. Heat the pan to medium and ensure the dry pan has been heating for a few minutes before adding in some olive oil. 
  3. Drop halibut into pan, skin side down and cook for 4 minutes. 
  4. Tip over onto the side (if your piece is thin and wide just flip it over) and cook for 3 minutes, before flipping to the other side and going for another 3. 
  5. Remove from heat, put a lid over the fish and let it rest in the pan while you do the veg. 

The veggies:

  1. Heat a pan on medium with a little bit of olive oil and cook shallots until translucent.
  2. First, add in carrots, then after a minute add in the kale and white beans. Put a lid on top and let the kale steam until soft, 1 to 2 minutes. 
  3. Remove the lid and add butter and seasonings, using a wooden spoon to stir it all together. Prepare halibut marinade using the ingredients listed. Add them to a small food-safe container and then add in the halibut, coating each side.
  4. Let marinate in the fridge for 2 hours total, flipping halfway through.

For plating, add polenta to the dish first and then top it with the sauteed vegetables, leaning your piece of fish against it. Add a squeeze of a lime slice and a last dash of salt and pepper.

ENJOY!

This recipe was created. by Chef Jessi, Kelowna store manager, 2022.

Chef Jessi

Chef Jessi

Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.

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