Serves 4

Ingredients

1 pint grape tomatoes

3 tablespoons extra-virgin olive oil (EVOO)

Salt and pepper

Four 1-inch-thick halibut steaks (6 to 8 ounces each)

3 scallions, finely chopped

2 teaspoons grated lime peel

4 slices center-cut bacon or black pepper bacon, chopped

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 teaspoons hot pepper sauce

1 teaspoon Worcestershire sauce

2 cups chicken broth

1 cup milk

1 cup quick-cooking polenta

1/4 cup honey mustard

1 tablespoon butter

 

1. Preheat the oven to 400°. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper. Roast until charred, about 15 minutes.

2. Preheat a grill or grill pan to medium-high. Rub the halibut with 1 tablespoon EVOO, the scallions, lime peel, salt and pepper. Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)

3. Meanwhile, in a medium saucepan, heat the remaining 1-tablespoon EVOO, 1 turn of the pan, over medium heat. Add the bacon and cook for 3 minutes. Drain off all but about 2 tablespoons of the fat. Add the onion and garlic and cook for 3 minutes. Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce. Add the tomatoes and mash together.

4. In another medium saucepan, bring the chicken broth and milk to a boil over medium-high heat. Whisk in the polenta and cook, whisking, until thickened, 2 to 3 minutes. Stir in the honey mustard and butter; season with salt and pepper.

5. Top the fish with the tomato sauce and serve with the polenta.