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Special equipment: a deep fryer and deep-fry thermometer
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For the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil.
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Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium.
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Simmer the polenta, stirring regularly, until thickened, about 20 minutes.
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Stir in the Parmesan and season with salt and pepper.
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Keep warm.
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For the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot.
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Set up an ice bath for shocking the broccolini after blanching.
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Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath.
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Remove the broccolini from the ice bath and dry with a towel.
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Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes.
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Season with salt and pepper and then squeeze the lemon juice over the top.
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For the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender.
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Start blending and slowly add the grapeseed and olive oils until emulsified.
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Season with 1 teaspoon salt and 1/2 teaspoon pepper.
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Combine the orange segments, red onion and cilantro in a bowl.
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Add one quarter of the salad dressing and toss to coat.
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Reserve the remaining salad dressing.
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For the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well.
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Add the milk and eggs to a separate bowl and whisk to combine.
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Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture.
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Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes.
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Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper.
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For plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other.
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Put some of the broccolini in the center of each plate and top with a piece of fish.
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Place some of the cilantro-citrus salad next to the fish.
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Drizzle the remaining salad dressing over the fish and around the plates.
