Maple Garlic Steelhead on Polenta with Pomegranate Garnish

Step 1

Cook the Polenta: In a pot, bring 6 cups of water to a boil. Add a pinch of salt. Gradually whisk in 2 cups of polenta. Reduce heat to low and cook, stirring occasionally, until thick and creamy (about 25-30 minutes). Set aside and keep warm.

Step 2

Defrost the Steelhead: Properly defrost the Seatopia steelhead loin in the refrigerator or under cold water. Pat it dry with a paper napkin.

Step 3

Make the Sauce: In a small bowl, mix chopped garlic with maple syrup to create a flavorful glaze.

Step 4

Glaze the Steelhead: Use a brush to evenly coat the fillet pieces with the maple garlic sauce.

Step 5

Prepare the Oven: Preheat the oven to 375°F (190°C). Place the glazed steelhead on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the steelhead is cooked through and flaky.

Step 6

Prepare the Base: Spread a layer of creamy polenta on a plate to form a "floor."

Step 7

Add the Steelhead: Place the baked steelhead loin gently on top of the polenta.

Step 8

Garnish: Sprinkle with freshly ground dark pepper, pomegranate seeds, and a drizzle of extra virgin olive oil for a bright, flavorful finish.

Step 9

Serve Warm: Enjoy this wholesome and elegant dish immediately.