Chef Special Recipe

Cooking Instructions

1. 1

   Prepare the Redfish

   Preheat the grill to medium-high heat. Season the redfish fillets with olive oil, salt, and black pepper. Grill the fish for 4-5 minutes on each side, or until cooked through and flaky.

2. 2

   Make the Creamy Polenta

   In a saucepan, bring the chicken broth to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Stir continuously until the polenta thickens (about 15-20 minutes). Stir in the heavy cream and Parmesan cheese, and season with salt to taste.

3. 3

   Grill the Vegetables

   Toss the assorted vegetables in olive oil, salt, and pepper. Grill them until tender and slightly charred, about 5-7 minutes.

4. 4

   Prepare the Lemon Basil Beurre Blanc

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and sauté until translucent. Add the lemon juice and reduce to half. Gradually whisk in the remaining butter until emulsified. Stir in the fresh basil.

5. 5

   Plate the Dish

   On a plate, serve a portion of creamy polenta, top it with the grilled redfish, and arrange the grilled vegetable medley on the side. Drizzle with lemon basil beurre blanc before serving.