Halibut With Barbecue Tomato Sauce And Honey Mustard Polenta Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small saucepan, combine the barbecue sauce and diced tomatoes. Cook over medium heat until heated through.
• STEP 3.Season the halibut fillets with salt and pepper. Place them on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
• STEP 4.While the halibut is cooking, prepare the polenta. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the polenta and reduce the heat to low.
• STEP 5.Cook the polenta for 15-20 minutes, stirring occasionally, until thickened and creamy. Stir in the honey and mustard.
• STEP 6.Serve the grilled halibut with the barbecue tomato sauce and honey mustard polenta. Enjoy!

Cooking Tips

• Make sure to oil the grill grates before placing the halibut fillets to prevent sticking.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the barbecue tomato sauce.
• For a vegetarian option, you can substitute the halibut with grilled tofu or portobello mushrooms.
• Leftover polenta can be refrigerated and reheated in the microwave or on the stovetop. Add a splash of chicken broth or water to loosen it up if needed.

Storage and Serving

• Leftover grilled halibut can be stored in an airtight container in the refrigerator for up to 2 days.
• The barbecue tomato sauce can be stored in a sealed jar in the refrigerator for up to 1 week.
• Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the polenta, add a splash of chicken broth or water and heat it in the microwave or on the stovetop until warmed through.