Grilled Fish with Polenta
Try out different types of fish with this recipe. Also, you can substitute Romano or Parmesan for the manchego.
½ serrano chili pepper
2 teaspoons olive oil
1 quart Seafood Stock or Fish Broth (see recipes on pages 113 and 119)
1½ cups cornmeal
1 teaspoon extra-virgin olive oil
1½ pounds red snapper
Pinch of coarse sea salt
Fresh-cracked black pepper, to taste
3 ounces manchego cheese
1 tablespoon cider vinegar
Preheat grill to medium heat. Stem, seed, and dice the serrano chili pepper.
Heat the olive oil in a stockpot on medium. Lightly sauté the chili, then add the broth and bring to a boil.
Whisk in the cornmeal slowly; cook for approximately 20 to 30 minutes, stirring frequently (add more broth if necessary).
While the polenta cooks, lightly dip the fish in the extra-virgin olive oil and place on a rack to drain. Season with salt and pepper.
When the polenta is done cooking, remove it from the heat and add the manchego; keep warm.
Grill the fish for 3 to 5 minutes on each side, depending on the thickness of the fish.
To serve, spoon out a generous dollop of polenta on each serving plate and arrange the fish on top. Drizzle with the vinegar.