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Cedar Plank Baked Halibut with Tomato Marmalade, Parmesan Polenta Fries and Gold & Purple Pickled Beets
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You will need 4 6-ounce halibut filets, 1 tablespoon of olive oil, salt and pepper to taste, and 4 6×6 cedar planks.
You will need 2 medium tomatoes, 1½ tablespoons of olive oil, 1 sliced medium-sized red onion, the zest and juice of 1 lemon, 2 tablespoons of water, 1 tablespoon of cider vinegar, 1 tablespoon of brown sugar, and salt and pepper to taste.
You will need 1½ cups of milk, ½ cup of chicken stock, ½ teaspoon of kosher salt, ¼ cup of grated parmesan cheese, 1 teaspoon of olive oil, salt to taste, 1 cup of flour and ½ teaspoon of chopped fresh rosemary.
You will need 1 pound of gold beets, 1 pound of purple beets, ¼ cup of rice vinegar, ½ cup of cider vinegar, ½ cup of water, 2 tablespoons of pickling spice and ½ cup of sugar.
Bring the milk and stock to a boil in a large sauce pan. Slowly whisk the polenta, stirring constantly. Stir in the salt, then turn the heat down to low. Continue stirring until the polenta becomes very thick and begins to pull away from sides of the pan. Stir in the cheese, season with salt and pepper. Remove the pan from the heat and spread the polenta on a greased sheet pan, making sure is about ½-inch thick. Refrigerate for at least 2 hours.
Peel and steam them for 25 minutes or until tender. Allow them to cool. In small sauce pan, mix vinegars, water, sugar and pickling spice, bring it to a boil and remove from heat. When the beets are cold, dice them into ¼-inch pieces. Add them to the pickling mix and marinate for 20 minutes.
Blanch the tomatoes briefly in boiling water. Remove them and instantly put them in an ice water bath. Peel and cut the tomato in a large dice. Heat oil in a large skillet over medium-high heat, then add onion. Cook for 2 to 3 minutes, add the rest of the ingredients and cook over medium heat until thickened, stirring constantly. Remove from heat and refrigerate until ready to use.
Cut the chilled polenta into strips. Heat up the fryer to 360 degrees. Toss the polenta strips in flour to coat evenly and shake off any excess. Fry polenta fries until crisp and golden brown on all sides. Remove and place on the paper towel to drain. Sprinkle with salt, pepper and rosemary.
Coat the halibut evenly with olive oil, salt and pepper. Place the fish on the cedar plank and bake at 350 degrees for about 15 minutes. The internal temperature should reach 150 degrees.
Remove the beets from the pickling juice and drain them. Place the fish on the plate, top with the tomato marmalade, then add about 3 ounces each of fries and beets.
This dish pairs well with: Chardonnay, Sauvignon Blanc, Semillon, Dry Chenin Blanc, Dry Riesling, Pinot Gris