Halibut with Jammy Tomato and Ricotta Polenta

Pan seared Halibut is a scrumptious treat by itself. Once paired with jammy tomato and ricotta polenta, this halibut dish is one that will surely impress your family and friends. Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 2min

  Cook: 30min

  Serving Size: 4

• Ingredients

  4 x 8 oz Halibut

  1 cup polenta

  heirloom tomato

  3 cups chicken broth

  butter

  4 cups spinach

  italian parsley

  sage

  garlic granules

  ½ cup ricotta

  salt

  pepper

• Nutrition

  Nutrition per serving

  Calories, 323.58kcal, 16% DV

  Total Fat, 8.74g, 12% DV

  Carbs, 38.43g, 15% DV

  Sugars, 2.11g, 2% DV

  Protein, 21.99g, 44% DV

  Sodium, 974.47mg, 49% DV

  Fiber, 2.61g, 9% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 7.1/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 3g, 6% DV

  Fiber, 3g, 9% DV

  Protein, 22g, 44% DV

  Potassium, 714mg, 20% DV

  Magnesium, 65mg, 17% DV

  Iron, 3mg, 22% DV

Preparation

Step 1

Wash and chop herbs. Clean fish.

Making the Polenta

Step 1

Add 1 cup of polenta to a large pot. Stir in chicken stock and bring to a boil, stirring frequently.

Step 2

Once the polenta begins to pop or sputter, lower heat continue to cook, stirring frequently until polenta becomes thick and creamy pulling away from side of saucepan. About 30 minutes.

Step 3

Stir in the ricotta and season heavily with garlic. Salt and pepper to taste.

Making the Tomato Jam (Make at the same time as the polenta.)

Step 1

Dice heirloom tomatoes roughly and leave a little chunky. Place into a large pan with butter and cook on medium high heat until tomatoes thicken into a jam. Season with garlic, salt and pepper.

Making the Halibut and Spinach

Step 1

Once the tomato jam and polenta are done cooking, add butter to a large pan and melt. Season the halibut with garlic and salt on both sides of the filets.

Step 2

Place the halibut into the pan and cook for 3-4 minutes on each side until the internal temperature reaches 145F.

Step 3

In another pan, wilt spinach with a drizzle of olive oil, season with garlic and salt.

To Serve

Step 1

Spoon polenta onto a plate, top with jammy tomato, halibut, spinach, and fresh herbs.