Grilled (or seared) Sea Bass with DF Creamy Polenta, Glazed Carrot and Chermoula

Fish, tamarind.

Fish, polenta mix, polenta, chermoula, vinaigrette, glaze

For veggie side - 1-2 lbs carrots.  For salad - arugula (best) or other greens, 1-2 oranges (optional), radishes (optional), cucumber (optional).  Garnish (optional) - mint or parsley.

Open fish prior to thawing.  Thaw in the refrigerator overnight or in cold water, open all packages immediately, refrigerate and use within 24 hours (for best results).

Heat a grill on high.

Polenta - Bring polenta to a boil, slowly wish polenta in (to avoid clumps).  Bring to a simmer, reduce heat to low and cook for at least 10 min.  Turn off heat and, if desired, add butter, milk (or non-dairy substitue), broth or water for a creamier texture.  

Carrots - Peel and cut carrots into 1/2s or 1/4s lengthwise (for long sticks).  Lightly oil and place on grill, grill, turning often until carrots are just soft and lightly charred in spots 10-18min.  Toss with glaze and serve topped with chopped parsley or mint (if using).

Fish - Dry fish thoroughly.  Salt and pepper fish and lightly oil.  Add to hot grill and close lid, grill on each side for 4-5 min until fish is opaque throughout and cooked through.  Serve over polenta and topped with chermoula.

Salad - Slice radishs and supreme orange(s).  Toss greens, half of the orange slices and radishes, a handful of mint and/or parsley (if using) and enough dressing to coat.  Top with remaining orange, radish and herbs.