The "Byron Halibut with creamy polenta" is a dish featuring a pan-seared or poached halibut fillet served over a bed of rich, creamy polenta.A well-balanced profile combining a flaky fish with a rich, savory base and a fresh, fruity counterpoint.

Ingredients

Halibut:

• 2 halibut fillets (6-8 oz each), skin removed
• Salt and pepper
• 1 tbsp olive oil or butter

butter Mango Salsa

• 1 large ripe mango, peeled, pitted
• diced 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 3 tbsp chopped fresh cilantro 1/2 small jalapeño
• 1/2 small jalapeño, seeded and finely chopped
• Juice of 1 lime
• 1 tbsp honey
• to taste Salt and pepper Creamy Polenta: 1 cup polenta (cornmeal) 3 1/2 to 4 cups water or milk 3/4 tsp salt 2 tbsp butter or olive oil 1/2 cup grated
• Parmesan cheese
• Freshly ground black pepper

Sautéed Green Beans

• 12 oz fresh green beans,trimmed
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• Salt and pepper

Instructions

Prepare the Creamy Polenta

• Bring liquid to a boil: In a medium, heavy-bottomed pot, bring the water (or water/milk mix/broth) to a boil over medium-high heat.
• Add polenta: Reduce the heat to low. Whisk the cornmeal into the boiling liquid in a slow, steady stream to prevent lumps. Add salt and pepper
• Simmer: Cover the pot (leaving the lid slightly cracked to allow steam to escape) and simmer on low heat for 15-20 minutes (or according to package directions), stirring every so often to prevent sticking. The polenta is done when it is thick and no longer gritty.
• Finish: Remove from heat. Whisk in the butter and sour cream or grated cheese until melted and smooth. Taste and adjust seasoning as needed. Keep warm until ready to serve.

Cook the Fish

• Prepare the fish: Pat the fish fillets dry on all sides with paper towels and season them generously with salt and pepper (and any optional seasonings like garlic powder or paprika).
• Heat skillet: Heat the olive oil in a large skillet over medium-high heat.
• Sear the fish: Place the fish in the hot pan. For halibut, sear for about 4 minutes on one side until golden, then flip and cook for another 3-4 minutes until opaque and cooked through. For salmon, place it skin-side down (if skin-on) and cook for 4-6 minutes, then flip and cook until the fish flakes easily. Cooking time will vary depending on the thickness of the fillet.

Assemble and Serve

• Plate: Spoon a generous amount of the warm creamy polenta into each serving bowl or plate.
• Top: Place a seared fish fillet on top of the polenta.
• Garnish: Garnish with fresh herbs, such as chopped parsley or a sage leaf, and serve immediately. You can also top with a complementary vegetable mixture (like sautéed corn, leeks, and pancetta, or a warm tomato relish).

Recipe from Ann Van de Voorde