Fire-Roasted Halibut with Polenta and Pomegranate Glaze
4 6-ounce fresh halibut filets 3 tablespoons extra virgin olive oil 11/2 cups chicken stock 3 ounces yellow polenta 4 large pomegranates 1 tablespoon Pernod 12 baby artichokes 2 baby fennel bulbs 1/2 cup chardonnay 1 cup fish stock 1 pinch saffron 2 ounces fresh chives, minced Salt and pepper to taste
Saute halibut in 1 tablespoon olive oil until caramelized on all sides and transfer to a 300°F oven; bake for about 8 minutes or until medium done. Bring chicken stock to boil, gradually add polenta and cook for 10 minutes, stirring often until creamy. Season with salt and pepper. Finish with 1 tablespoon extra virgin olive oil. Hold for service. Split pomegranates and remove seeds. Extract juice and strain. Bring to boil. Add the Pernod and cook for 5 minutes until reduced by half. Transfer to an ice bath and chill until juice has a syrupy consistency. Transfer to a small squeeze bottle. Trim and clean artichokes and fennel. Saute artichokes in 1 tablespoon olive oil for 5 minutes; add fennel (both should finish cooking at the same time). Remove vegetables. Deglaze pan with the wine and reduce by half. Add fish stock and saffron and reduce by half. Adjust seasonings and add chives. Hold for service. On 4 warm plates, place equal amounts of polenta in the center. Top each with vegetables and sauce then with halibut. Drizzle with lines of pomegranate syrup. Serve immediately.
