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Pan-Seared Halibut with Creamy Asiago Polenta topped with Puttanesca Sauce

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Serving Size: 
  • 4 (6 oz.) halibut fillets
  • 1 (11 oz.) container Pappardelle's Puttanesca Sauce
  • 4 cups water
  • 1 teaspoon sea salt & freshly ground pepper
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • 2 cups grated Asiago cheese
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil

1. Polenta Preparation: Bring water and salt to a boil in a 3-quart heavy saucepan. Add polenta in a thin stream, whisking. Cook over moderate heat and continue whisking, 2 minutes. Reduce heat to low and cover pan. Then, cook at a bare simmer, stirring with a long-handled spoon, for 1 minute after every 10 minutes of cooking (45 minutes total). Remove from heat and whisk in butter and Asiago cheese until incorporated.
2. Fish Preparation: Warm oil in a sauté pan. Season fish with salt and pepper. Sear halibut for 3-1/2 minutes on both sides, or until golden brown.
3. Warm sauce in a saucepan. 
4. In a bowl, spoon in polenta and top with halibut and sauce. Grate more cheese over the dish, if desired.

From This Recipe

$6.99 | 11 oz. container