Directions:

1. Prepare halibut marinade using the ingredients listed. Add them to a small foodsafe container and then add in the halibut, coating each side.
2. Let marinate in the fridge for 2 hours total, flipping halfway through. 

Polenta:
Best started when you flip the fish in the marinade as it does have to cook mostly unattended for 40 minutes. 

1. In a 2qt saucepan or dutch oven with a lid, bring water and bouillon to a boil over high heat. 
2. Once boiling, lower temperature to low and slowly add in the cornmeal, whisking with the other hand. Keep whisking until all the cornmeal is incorporated and it begins to thicken. 
3. Cook on low, with a lid, for 40 minutes. Set a timer and stir every ten minutes to prevent too much sticking to the bottom of the pot. 
4. After 40 minutes, turn off the heat and dump in the butter and cheese and stir until mixed. Pop the lid back on and set aside until plating. 

(Leftover polenta can be saved in a square container and sliced and fried, makes a great base to bacon and a poached egg!)

For the halibut:

1. Remove the halibut from the marinade and pat dry. 
2. We recommend using a cast iron skillet, but a nonstick works too. Heat the pan to medium and ensure dry pan has been heating for a few minutes before adding in some olive oil. 
3. Drop halibut into pan, skin side down and cook for 4 minutes. 
4. Tip over onto side (if your piece is thin and wide just flip it over) and cook for 3 minutes, before flipping to the other side and going for another 3. 
5. Remove from heat, put a lid over the fish and let it rest in the pan while you do the veg. 

For the veggies:

1. Heat a pan on medium with a little bit of olive oil and cook shallots until translucent.
2. First add in carrots, then after a minute add in the kale and white beans. Put a lid on top and let the kale steam until soft, 1 to 2 minutes. 
3. Remove the lid and add butter and seasonings, using a wooden spoon to stir it all together. Prepare halibut marinade using the ingredients listed. Add them to a small foodsafe container and then add in the halibut, coating each side.
4. Let marinate in the fridge for 2 hours total, flipping halfway through.

For plating, add polenta to the dish first and then top with the sauteed vegetables, leaning your piece of fish against it. Add a squeeze of a lime slice and a last dash of salt and pepper.

ENJOY!