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1
Coat a large saute pan with olive oil and bring to a high heat.
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2
Coat the bottom of another smaller saute pan with olive oil.
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3
Sprinkle the fish with salt and pepper on both sides.
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4
When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down.
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5
Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin.
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6
Cook the fish for 2 to 3 minutes, and then remove the top pan.
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7
Shake the pan a little to unstick the fish.
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8
Use a fish spatula to flip the fillets, and cook until the flesh is opaque.
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9
Place a dollop of the Soft Parmesan Polenta on the bottom of each plate, top with some Yellow and Red Pepper Piperade and place a piece of fish on top.
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10
Finish with a drizzle of extra-virgin olive oil.
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11
In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil.
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12
Season generously with salt, almost to the point of over seasoning.
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13
How do you know that you are there?
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14
TASTE IT!
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15
When it has reached a boil, slowly whisk in the polenta in small sprinkles.
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16
Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon.
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17
Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
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18
When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue.
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19
Remove it from the heat and stir in the Parmesan and mascarpone.
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20
In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat.
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21
Add the garlic and cook until aromatic.
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22
Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes.
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23
Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes.
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24
Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes.
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25
Add the sherry vinegar and cook for an additional minute.
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26
Taste and season.
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27
Remove from the heat and stir in the chopped almonds and chives.
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28
Finish with a drizzle of olive oil.
