It’s always interesting to intersperse a few grilled dishes amongst my menus during the winter months. The main difference in the overall presentation has to do with the accompanying side dishes. Here, the grilled fish is garnished with a sun-dried tomato salsa, and presented with rapini and polenta fries. I make polenta from scratch, then chill it till firm and cut into “french-fry” sized sticks and deep-fry them until crispy. Don’t baulk about the frying please—everything in moderation folks—and it really presents a wonderful contrast to the other textures in the menu.

Pan-grilled tuna steak with sun-dried tomato salsa
Polenta fries
Wilted rapini with red pepper flakes

A perfect navel orange

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