Pan-Seared Fish with Snap Peas, Soft Polenta and Sweet & Sour Rhubarb Sauce

This recipe is originally from the ‘2020 Local Food Guide for Michigan’

SNAP PEAS

Ingredients: 2 cups snap peas

Bring a large pot of heavily salted water to a boil, add snap peas and blanch for one minute. Immediately transfer to a bowl of ice water.

Once cool, drain the water and reserve peas.

SOFT POLENTA

Ingredients:

  • 1 ½ cups polenta
  • 3 cups water
  • 3 cups whole milk
  • 1 ¼ cups parmesan cheese, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 2 oz butter

In a heavy-bottomed pot, combine water, milk, salt, and pepper, and bring to a boil. While constantly whisking, slowly add the polenta.

Cook over medium heat frequently stirring until the polenta is thick and creamy.

Keep warm until ready to serve or cool and reheat with a bit of milk.

SWEET & SOUR RHUBARB SAUCE

Ingredients:

  • 2 Tbsp olive oil
  • ½ cup yellow onion, diced
  • 1 tsp fresh garlic
  • ¼ tsp cinnamon, ground
  • ¼ tsp allspice, ground
  • ¼ tsp coriander, ground
  • 2 cups rhubarb, diced, reddest stalks possible*
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 2 Tbsp soy sauce

*Using the brightest red rhubarb you can find helps with the final color of the sauce

In a small saucepan, heat 2 Tbsp oil, add onion, and sweat until translucent, about 2 minutes. Add garlic and spices and cook briefly about 30 seconds.

Add rhubarb and the remaining ingredients. Cook over low heat until the rhubarb is completely tender and falling apart.

Blend until completely smooth with an immersion blender, blender, or food processor.

SEARING THE FISH

Ingredients: Flaky, white fish such as halibut or whitefish

Heat oven to 400° F.

Dab fish filet with a paper towel until dry and lightly sprinkle with salt.

Heat a small amount of clarified butter or oil in a small sauté pan until very hot and smoking. Add the fish filet flesh side down and sear until golden brown. Flip the fish and place the pan in the oven. Cook until fish is firm to the touch and just cooked through, about 5 minutes.

PLATING THE DISH

Warm snap peas in 1 Tbsp butter with a pinch of salt.

In the center of the plate, spoon about ½ cup polenta. On top of polenta, place snap peas, followed by the fish skin-side down.

Garnish the plate with dots of rhubarb sauce or a swoosh on either side of the fish.

CORY NELSON, Food Dance, Kalamazoo