Bacon-wrapped Halibut on Maranello Polenta
Courtesy of chef Jason Todd Rice
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Ingredients
½ cup Terriero Maranello Stone-ground Polenta
3 cups Water or Stock ¼ cup Marino Organic EVOO ½ cup Red Chard, finely chopped 2lb Alaskan Halibut fillet, skinned & boned 12 ea Smoked Bacon 1 Tbsp Piran Soline Fior di Sale 24 ea Asparagus or Broccolini, steamed 1 Tbsp Chives, finely chopped |
Directions
Bring water/stock to a boil in a medium stainless steel pot. Slowly stir in the polenta to avoid lumps. Add in the salt. Turn heat down to a simmer and allow to cook for 20-25min. Stirring every minute or so. Be careful of splatter and use a lid on the pot as needed.
While the polenta is simmering, prepare the Halibut. Begin by placing the slices of bacon on a sheet pan and roast them in a 375°F oven until about half of the fat is rendered off, but still soft & pliable. Cut the Halibut into 4 pieces - 1”x 5” bars, and wrap the pieces with three slices of cooked bacon each. Place the Halibut in a pan and roast for 10-15 minutes (at 375°F) until the fish is just cooked through. To finish the polenta, gently stir in the Fior di Sale & Chard when it is soft and thickened. Place about a cup of the porridge into pasta bowls along with 6 pieces of freshly steamed Asparagus or Broccolini. Place the Halibut on top, then drizzle the EVOO across the whole plate, garnish with chives and serve. Buon Appetito!
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