Flounder with Polenta

Come with me as I take a trip with Morey’s Seafood and bring you the flavors of Italy! I’m using Morey’s Garlic & Herb Wild Flounder Filets and pairing them up with some creamy polenta and broccoli rabe. All topped with a flavorful garlic and pepper oil!

Yield: 2 Servings

Author: Rocco

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Flounder with Polenta

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Flounder

• 2 Morey's Garlic & Herb Wild Flounder Filet
• Extra Virgin Olive Oil

Polenta

• 3/4 cup polenta
• 4 cups half & half
• Pinch of salt

Broccoli Rabe

• 1 bunch broccoli rabe
• Minced garlic, as much as you'd like
• Salt, to taste
• Pepper, to taste
• Red Pepper Flakes, to taste
• Extra Virgin Olive Oil, as needed

Garlic & Pepper Oil

• 4 garlic cloves, minced
• 2 tbsp parsley, finely chopped
• 1/4 cup peppers of choice, finely chopped
• 1 tbsp oregano
• Extra Virgin Olive Oil, as needed
• Salt, to taste

Instructions

1. Add the broccoli rabe to a large pot of salted water and cook for 3 minutes. Transfer to an ice bath to stop the cooking, then drain and set aside until dried.
2. Add the half & half to a sauce pot and heat over medium heat. Once simmering, slowly whisk in the polenta. Continue whisking for 3 minutes, then cover. Cook the polenta for 30 minutes, stirring every 5 to 8 minutes.
3. Make the garlic & pepper oil by adding all the ingredients to a bowl. Then add enough EVOO to cover. Mix, taste, and adjust seasoning as needed. If the mixture looks too thick, add more oil a little at a time.
4. Transfer the thawed flounder filets to a sheet pan lined with parchment paper, drizzle with excess marinade and a little Extra Virgin Olive Oil, and cook according to package instructions.
5. While the flounder cooks, heat a large skillet over medium high heat and drizzle with EVOO. Add the broccoli rabe and sauce for 3-4 minutes. Then add the garlic, red pepper flakes, salt, pepper, and another drizzle of EVOO. Continue cooking until the broccoli rabe is fully coated, then taste and adjust seasoning as needed.
6. Plate the polenta, then top with the broccoli rabe and then the flounder. Finish with a generous drizzle of the garlic and pepper oil. Enjoy!

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