This recipe is designed to serve six people. Please prepare in the order presented for best results.

Grilled Corn Polenta
1 cup polenta
1 quart chicken stock
1 oz butter
1/2 # shredded Reggiano Parmigiano cheese
1/2 cup grilled corn (shucked from the cob)
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Bring chicken stock to a boil. Slowly pour in polenta and reduce heat. Stir until polenta is absorbed and well incorporated. Add cheese, butter and corn. Spread mixture out onto a greased sheet pan about to ¾ inch thickness. Then chill in refrigerator for 2 hours until firm. Cut the polenta into six even squares approximately 4 ½” x 4 ½” square.

Charred Jalapeno Basil Vinaigrette
8 Jalapeno Chiles (charred on the grill until the skin is black)
- seeded and chopped
2 Pasilla or 2 Anaheim Chiles (charred on the grill until the skin is black)
- seeded and chopped
(these chile types are available at most specialty gourmet markets)
8 oz chopped red onion
2 oz chopped garlic
1/2 cup Dijon mustard
½ cup Balsamic Vinegar
4 cups olive oil blend (3 parts canola oil to one part extra virgin olive oil)
½ cup chopped fresh basil leaves
1 ½ teaspoon sea salt
2 Tbsp Clover Honey
Blend all ingredients together in a blender and puree until smooth

For the Fish
3# California White Sea Bass filet skin off
(cut into 6 each 7 oz pieces)
1 teaspoon sea salt - evenly split between the six portions
1 teaspoon fresh ground black pepper – evenly split between the six portions
2 ounce canola oil –to brush all six portions
1 each red pepper diced 1/8 inch
Brush fish with oil on both sides and season with salt and pepper on both sides as well.
Grill fish until 145 degree internal temperature is reached
Cut polenta into triangles (from corner to corner) and grill for about 3 minutes per side. Place polenta on hot plate and shingle them in an x like pattern. Place fish on top of polenta and ladle 3oz the Charred Jalapeno Basil Vinaigrette over fish
Garnish around the plate with the diced red pepper. I recommend using steamed asparagus and carrots as a vegetable for this dish.