Halibut with Barbecue Tomato Sauce and Honey Mustard Polenta

May 2008
Halibut with Barbecue Tomato Sauce and Honey Mustard Polenta

by 6 people

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Makes: 4 servings

Prep: 30 mins

  • 1 pint grape tomatoes
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 4 1 inches thick halibut steaks (6 to 8 ounces each)
  • 3 scallions, finely chopped
  • 2 teaspoons grated lime peel
  • 4 slices center-cut bacon or black pepper bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup quick-cooking polenta
  • 1/4 cup honey mustard
  • 1 tablespoon butter
  1. Preheat the oven to 400 degrees . On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper. Roast until charred, about 15 minutes.
  2. Preheat a grill or grill pan to medium-high. Rub the halibut with 1 tablespoon EVOO, the scallions, lime peel, salt and pepper. Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)
  3. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the bacon and cook for 3 minutes. Drain off all but about 2 tablespoons of the fat. Add the onion and garlic and cook for 3 minutes. Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce. Add the tomatoes and mash together.
  4. In another medium saucepan, bring the chicken broth and milk to a boil over medium-high heat. Whisk in the polenta and cook, whisking, until thickened, 2 to 3 minutes. Stir in the honey mustard and butter; season with salt and pepper.
  5. Top the fish with the tomato sauce and serve with the polenta.
  • Simonsig Chenin Blanc 2007 (South Africa)
Tip How-to:
  • Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
  • Place the tomatoes into ice water.
  • Starting at the "X," pull off the skin.