Get ready to transform your ordinary dinner into an extraordinary culinary experience with this stunning Halibut with Barbecue Tomato Sauce and Honey Mustard Polenta. Imagine perfectly seared halibut nestled on a creamy, tangy polenta, crowned with a rich barbecue tomato sauce that promises to tantalize every single one of your senses. This restaurant-quality dish is not just a meal—it's a flavor adventure that will have your family and guests wondering if a professional chef secretly took over your kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 cup barbecue sauce
- 1 can diced tomatoes
- 1 cup polenta
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare all ingredients by measuring them out and bringing halibut to room temperature. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
- In a medium saucepan, combine diced tomatoes and barbecue sauce. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the sauce thickens and becomes slightly reduced.
- In another saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, reducing heat to low. Cook polenta for 15-20 minutes, stirring frequently to prevent lumps from forming.
- While polenta is cooking, whisk together honey and Dijon mustard in a small bowl to create the honey mustard glaze.
- Stir the honey mustard mixture into the cooked polenta. Season with salt and pepper to taste, and keep warm.
- Heat a large skillet over medium-high heat. Add a small amount of oil and carefully place halibut fillets in the pan. Cook for 3-4 minutes on each side until golden brown and fish is cooked through.
- To plate, spoon honey mustard polenta onto each plate, top with a halibut fillet, and generously ladle the barbecue tomato sauce over the fish.
- Garnish with fresh herbs like parsley or chives if desired, and serve immediately while hot.
Tips
- Always pat your halibut fillets completely dry before seasoning to ensure a perfect golden-brown sear.
- Use fresh, high-quality halibut for the best flavor and texture.
- When cooking polenta, whisk constantly and add liquid gradually to prevent lumps.
- Don't overcook the halibut - it should be just opaque and flake easily, which typically takes 3-4 minutes per side.
- Let the halibut rest for a minute after cooking to help retain its moisture.
- For extra flavor, consider adding a pinch of smoked paprika to your fish seasoning.
- If the barbecue sauce is too thick, thin it with a little water or fish stock.
- Fresh herbs as a garnish can elevate the dish's visual appeal and add a bright, fresh note.
Nutrition Facts
Calories: 225kcal
Carbohydrates: 36g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 23mg
