grilled Mahi Mahi with Polenta

                        Grilled Mahi Mahi with Polenta

Mahi Mahi is my husbands favorite fish. We love it too. Actually every salt water fish. We also
like Mackerel a lot. We are living close to the Atlantic ocean at the Space Coast of Central Florida.
We have the Luxury to get here fresh fish all year around. Along with sea food. We are really 
into those things. 
But now let me talk a bit about Polenta. Polenta isn't really common in Germany and in the States.
Italians, Romanians and hispanics, though, cook Polenta quiet often. In Romania it's called
Mamaliga. Polenta is ground corn, but not corn flour. It's not that fine. You can still see the corns.
So therefor, look for Polenta at hispanic stores. Sometimes I find it at Big Lots too. Polenta is 
basically flavor less. You can flavor it with whatever you want. You can cook it bold with just
water and salt or you can use broths. Add herbs, garlic, cheese or wine to flavor it to your taste.
You can even just layer it with cheese and bake it in the oven and eat it as a main course. 
Ok, so now I will let you know how I made my Mahi Mahi and the Polenta.


What you need for the Fish:

- 1 TSP Salt

- 1 TSP Garlic Powder

- 1 TSP dry Rosemary


What you need for the Polenta:

- 500 ml (2 cups) chicken broth

- 400 ml ( 1 3/4 cup) Heavy whipping cream

- 300 gr of Polenta

- 1 clove Garlic, minced

- 2 fresh stems of Thyme

- pinch of Salt

- 50 gr (good hand full) of grind Parmigiano Reggiano 

That's how you do it:

Mix the Herbs in a bowl and apply it on the fish. My husband cooked it on the charcoal grill for
just a couple of min.. That fish doesn't take long to get done. 

For the Polenta, bring the broth and the heavy cream to a boil. While you get it to a simmer, add
the minced garlic, the pinch of salt and remove the leaves from the Thyme stems (just slide your fingers along the stem and they come right off). Once that is boiling, reduce the heat, add the Polenta and start whisking with the whisker. Constantly stir it. Once its getting to thick for the whisker, use a wooden spoon. Constantly stir til you have a creamy consistence and then remove from heat. Thats done very quick usually. 1-2 min.. Now you add the cheese and combine it well. 

I like to present the Polenta neatly. I have that little metal rings where I put the Polenta in so its
a nice center piece on the plate. But you can also just spread it out to like an inch thickness and
use a cookie cutter to shape it like you want. For christmas its neat with a star shape or a tree shape.
Polenta is getting hard once its cooling down so you might want to work fast. 

I like to have Lemon on my fish so I always have fresh sliced Lemons on hand.

Now all you need to do is enjoying it. It is very flavorful but not overpowering. It's working
really good together. Kinda working like a Team. It's good for itself but amazing together.
This time I also had Sauce Hollondaise with the fish. I just followed the package and added
a splash of white wine to it. We had in salt water cooked Broccoli as a side.

Guten Appetit