Grilled Halibut with Creamy Polenta and Cherry/Cranberry Red Wine Sauce

Grilled Halibut with Creamy Polenta


  • two 5 oz Halibut fillets
  • 3 ears of fresh corn, cleaned and corn removed
  • 8 oz fresh Chanterelles (cut into quarters or eighths, depending on size)
  • grapeseed oil
  • 1 sprig fresh thyme


Brush fish with oil and season with salt and fresh ground black pepper. Grill to desired doneness over a hot grill.

Preheat oven to 350 degrees. Lightly oil a half sheet pan and place in oven for 5 minutes. Toss mushrooms with 2 T oil and salt, pepper and thyme leaves. Spread out evenly on the hot sheet pan. Roast 10-15 minutes, shaking periodically.

Add corn and roast another 10 minutes. Adjust seasoning.

Serve with creamy polenta and garnish with fresh chives

Cherry / Cranberry Red Wine Sauce


  • 2 Tablespoons grapeseed oil
  • ½ cup chopped carrots
  • ½ cup chopped onions
  • ½ cup chopped celery (root preferred)
  • ½ cup quartered button mushrooms
  • 1 shallot, roughly chopped
  • 3 garlic cloves, smashed
  • 1 bottle Miller Wine Works Pinot Noir
  • 2 cup veal or chicken stock
  • 1 orange
  • ½ cup dried cherries
  • ½ cup dried cranberries
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 –3 Tablespoons butter
  • Kosher salt
  • Fresh ground black pepper
  • 2-3 Tablespoons sugar
  • juice of 1 lemon


Heat 2 Tablespoons of oil in a heavy bottomed pan over medium heat. Add carrots, onions, celery, mushrooms, shallot and garlic and cook until they all just turn color. Add the wine and reduce by 2/3. Add stock. Reduce by half.

Cut the orange in half and add with the cherries, cranberries, thyme and bay leaf. Simmer 30 minutes.

Remove from heat, adjust seasoning with salt and pepper, lemon and sugar and strain sauce to a clean saucepan. Keep warm and add a little butter to adjust consistency.

Cart 0 items: $0.00
Your Account  |  Log In