Sauteed Redfish / Charred Heirloom Tomatoes / Creamy Polenta / Wilted Arugula / Sherry Pan Broth Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir frequently until thickened, about 20-25 minutes. Stir in butter, season with salt and pepper, and keep warm.

2. 2

   Sauté the Redfish

   Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the redfish fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until golden brown. Carefully flip and cook for another 3-4 minutes until cooked through. Remove from pan and keep warm.

3. 3

   Char the Heirloom Tomatoes

   In the same skillet, add another tablespoon of olive oil. Add the heirloom tomatoes, cut-side down, and cook for about 3-4 minutes until charred. Remove and set aside.

4. 4

   Make the Sherry Pan Broth

   In the same pan, add the diced shallots and minced garlic, sautéing for 2-3 minutes until softened. Deglaze the pan with sherry wine, scraping up any browned bits. Add fish stock and bring to a simmer. Reduce for about 5-7 minutes. Adjust seasoning with salt and pepper.

5. 5

   Wilt the Arugula

   In a separate pan, lightly sauté arugula in a bit of olive oil until just wilted, about 1-2 minutes.

6. 6

   Plate the Dish

   On each plate, spoon a serving of creamy polenta, top with sautéed redfish, charred heirloom tomatoes, and wilted arugula. Drizzle with sherry pan broth before serving.