This simple seafood and polenta dish from Massimo Capra is easy to whip up for a great weeknight dinner!

Tilapia filet and bay scallops with grits-style polenta

Serves 4

Ingredients:

• 4 tilapia filets (6-8 oz. each)
• 16 bay scallops
• 3 tbsp. olive oil
• 3 garlic cloves
• 1 tbsp. parsley, chopped
• 4 oz. white wine
• 1 ½ cup chickpeas, cooked
• 1 cup sundried tomatoes, chopped
• 1 cup fish or chicken stock
• ½ tsp. oregano
• ½ cup black olives
• 2 tbsp. Vincotto or balsamic glaze to garnish
• Salt & pepper, to taste

Method:

Preheat a non-stick sauté pan. Add olive oil, parsley, oregano and garlic and sauté until translucent.

Season the fish filet with salt and pepper and place in the pan. Keep the pan moving to prevent sticking.

Sauté for a few seconds, then add the scallops and sprinkle the wine. Allow the alcohol to evaporate and add the chickpeas, black olives and sundried tomatoes. Sauté for a minute and then add the chicken stock. Cook until the fish is done then remove the filet and reduce the sauce until creamy and lace over the fish. Serve with polenta a great escarole salad.

Polenta ingredients:

• 1 cup corn meal, preferably instant
• 2 cups water
• 2 tbsp. olive oil
• 1 cup red peppers, small dice
• 1 cup onions, small dice
• Parsley, chopped
• Parmesan cheese, grated (optional)
• 1 tbsp. butter
• Salt & pepper, to taste

Method:

Preheat a sauce pan and add olive oil, peppers and onions. Sauté for a few seconds then add the water. Bring to a boil and gently add the corn meal. Cook until creamy and taste for correct seasoning.

Remove from the fire and add the butter and parsley, mix well and serve.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra