Barbecued Texas Striped Bass Tamarind - Round Rock Honey Glaze, Jalapeno-Aged Cheddar Polenta Cake

Ingredients

Yield:

6 Servings

• • 6 x 6oz Debonned Striped Bass Fillets
  • 1 oz Olive Oil
  • 3 oz Tamarind Paste
  • 2 oz Local Honey
  • 2 oz Fresh Orange Juice
  • 1 Tbsp. Chopped Cilantro
  • 2 Cups of Chicken Stock
  • 2 Cups Milk
  • 1 Cup Dried Polenta or Yellow Cornmeal
  • 1 cup (4-ounces) Jalapeno Aged Cheddar Cheese, Grated
  • 1 Tsp Fresh Thyme & Rosemary, Chopped
  • Sea Salt & Fresh Ground Black Pepper to Taste
  • Organic Cilantro Seedling to Garnish

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

2 Hours

1. For the Glaze:

   • In a saucepot add honey, orange juice & tamarind paste, bring to a boil and reduce until it coats the back of a spoon.
   • Remove from heat, add chopped cilantro.
   • Preheat grill on med-high heat, wipe grill with an oiled rag to prevent sticking.
   • Rinse fish under cold water and pat dry, rub with olive oil, salt & pepper. Place on hot grill and cook for 3-4 minutes on each side while basting with the tamarind glaze.
   • The Striped Bass should be cooked medium and placed aside to rest for 4-5 minutes

2. For the Polenta:

   • Bring the stock & milk to a boil, add the salt.
   • Gradually whisk in the polenta, stirring constantly and cook over medium low heat for about 25 minutes or until creamy and fully cooked out, but not too thick.
   • Stir in the cheddar cheese, rosemary and thyme. Add salt/pepper to taste.

3. Assembly:

   • Place a portion of polenta in centre of plate, brush fish with glaze and cut in half-length ways.
   • Cross fish against polenta and sprinkle with cilantro seedling.