"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sea Bass with Polenta and Roasted Red Bell Peppers Recipe

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This recipe for Sea Bass with Polenta and Roasted Red Bell Peppers, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 red bell peppers quartered, 4 tsp. chopped fresh thyme, 1 bay leaf, 6 6 oz. sea bass fillets, 4 T. olive oil, 3 cups whole milk, 1 cup polenta (coarse cornmeal), 6 T. tapenade, 3 garlic cloves minced, 2 cups water, 2 T. whipping cream.

Directions:
Directions:
Preheat oven to 350. Toss peppers, 2 T. oil, garlic and 3 tsp. thyme in 13x9x2 inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2 inch strips and return to pan. Season to taste with salt and pepper.

Bring milk, water, bayleaf and 1 tsp. thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes. Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.

Meanwhile, preheat broiler. Heat remaining 2 T. oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 T. tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes. Spoon polenta onto plates. Top with fish and red peppers.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Alex's swim team nickname is "Seabass" so we sometimes order this dish in his honor.

 

 

 

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