Makes 2 servings.


  • 1/2 cup polenta
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • a small hunk of sharp cheddar cheese, grated (~1/4 cup)
  • 2 6oz halibut filets (we often purchase from Wild Alaskan)
  • 2 cups stock (I used lobster stock because I had some in the freezer, but chicken or veg stock, or even just water, would be good)
  • 1/2 cup dry white wine
  • juice from 1 lemon
  • 2 tablespoons butter
  • 2 garlic scapes, diced
  • 1 red pearl onion, diced
  • 12 snow peas
  • 3/4 cup fresh strawberries, quartered
  • 1/2 jalapeno pepper, diced
  • juice from 1/2 a lime
  • a few sprigs of fresh cilantro, diced


  1. In a medium saucepan combine polenta, 1 1/2 cups water, 1/2 teaspoon salt, and bring to a boil. Add the milk and cream, reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat when cooked.
  2. In a 12″ cast iron deep skillet, add 2 cups stock or water, white wine, lemon juice, butter, 1 diced garlic scape, and 1/2 diced red pearl onion. Bring to a simmer then reduce heat to low. Add halibut and snow peas to the pan, then cover and let cook on low for about 10 minutes (until somewhat firm and flaky).
  3. In a small bowl add strawberries, jalapenos, the other garlic scape pieces, the remaining 1/2 diced onion, lime juice, cilantro, a little salt and pepper, and stir to combine.
  4. Put the polenta back on low heat to warm up and stir cheddar into it.
  5. Plate polenta, nestle the halibut and peas into it, then top with strawberry salsa and serve.