Nulf’s Halibut Recipe

Bring liquid to a simmer

In a medium heavy-bottomed saucepan bring 4 cups water to a gentle simmer. Add 1 tsp kosher salt.

Whisk in polenta

Slowly pour 1 cup coarse polenta into the simmering water while whisking constantly to prevent lumps.

Cook and stir

Reduce heat to low and simmer, stirring frequently with a wooden spoon, until the polenta is thick and the grains are tender, about 20–25 minutes. If it becomes too thick, add up to 1/2 cup hot water to reach desired creamy consistency.

Finish polenta

Remove from heat and stir in 2 tbs butter and 1/2 cup grated Parmesan until melted and smooth. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm while preparing fish and sauce.

Sauté aromatics

In a small saucepan over medium heat melt 2 tbs of the unsalted butter. Add the finely minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant — do not brown.

Blend herbs and aromatics

In a blender or food processor combine the sautéed shallot and garlic, 1 cup cilantro, 1 cup parsley, 1/4 cup basil (if using), 1 tbsp rinsed capers, and 1/2 jalapeño (adjust for heat). Add 1 tbsp lime juice and pulse until a coarse green paste forms. If needed, add 1–2 tbs water or a splash of cream to help blend.

Finish sauce

Return the blender mixture to the saucepan over low heat. Add the remaining 4 tbs chilled unsalted butter cut into pieces and 1/2 cup heavy cream. Warm gently while whisking until butter is melted and the sauce is smooth and slightly thickened, about 3–4 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat (do not boil).

Prepare fish

Pat 4 halibut fillets dry with paper towels. Rub both sides lightly with 2 tbs olive oil and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Preheat grill or grill pan

Heat a charcoal or gas grill to high (about 500°F/260°C) or place a heavy cast-iron grill pan over high heat until smoking hot. Oil the grates or pan lightly with a high-smoke oil.

Char-grill the halibut

Place fillets on the hot grill or pan and sear without moving for 3–4 minutes to develop a good char. Flip carefully and cook for another 2–4 minutes until the fish is opaque through the center and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets may need the longer time. Remove from heat and allow to rest 2 minutes.

Finish with lemon

Squeeze a little lemon over the cooked fillets just before plating.

Divide the warm polenta among 4 plates, spooning it into a shallow well in the center of each plate.

Place a char-grilled halibut fillet atop each polenta portion.

Spoon 2–3 tbs of the warm verde butter cream sauce over each fillet and a little around the polenta for color and flavor.

Drizzle each plate with 1/4 tbs extra-virgin olive oil, garnish with microgreens or chopped chives, and serve with a lemon wedge alongside.