Ahhhh... Pinterest. The dangerous and addictive icon on your favorite mobile device. So inspiring and yet one of the greatest time wasters for aspiring chefs everywhere.

So I was looking for dinner inspiration, and an hour later (oh yeah, you blink and it's an hour later...) I found something that looked fabulously scrumptious -- halibut topped with a mixture of corn, leeks, pancetta and sage over smooth polenta.

I already had all the basics for the dish, so I figured I would run to the store for the fish, leeks, and pancetta.

Turns out halibut is pretty pricey. And surprisingly, frozen halibut was even more expensive than the fresh, which made that decision easier. My point? If you can swing it, halibut is delicious. If not, you can substitute sea bass. Both are delicate white fish which will work well. But I wouldn't try to substitute cod or tilapia unless absolutely unavoidable.

Anyway, if you're at the store and going to pick up a bottle of wine, I recommend an oaky Chardonnay. It goes perfectly with the smoky pancetta and delicate halibut. But I digress.

As it turns out, this dish is quick, straightforward and still fancy enough to serve for guests. I might make it in the future for guests I really like. Not the mediocre ones because honestly, I can serve them cheaper food :)

So let's begin. Put on an apron and wash your hands.

Start by boiling water & milk in a medium saucepan. While it heats, slice leeks thinly. 

The easiest way to clean leeks is to throw them into a large bowl filled with cold water, so any remaining sand will sink to the bottom. 

Dice pancetta into very small cubes.

Heat butter in a nonstick skillet and add leeks and pancetta. Sauté on medium for 10 minutes until leeks are golden and pancetta is crispy.

Slice the corn off the cob and julienne sage. Add to skillet and reduce heat to low, continuing to cook, stirring occasionally while you prepare the rest of the meal.

When water/milk mixture starts to boil, whisk in cornmeal, salt and pepper. Reduce heat and cook for 20 minutes.

Remove halibut from package and blot any extra moisture on a paper towel. Sprinkle with salt and pepper on both sides.

Heat a few tablespoons of oil in a nonstick skillet. Fry fish for 4 minutes until golden. Flip and continue to cook for a few minutes, depending on thickness of filet.

Just before serving, add butter and sour cream go polenta and mix well.

On a plate or low pasta dish, place a bed of polenta, arranging the halibut on top. Spoon the corn and leek mixture over the fish. Serve immediately with a glass of wine.

Halibut with Corn & Leeks over Creamy Polenta

Adapted from Feasting at Home Blog

Ingredients

Sauteed Vegetables

• 1 tablespoon unsalted butter
• 3 medium leeks
• 6 ounces pancetta, cut into 1/4 inch cubes
• 3 ears of corn, with kernels cut off
• 1/4 cup fresh sage, chopped

Polenta

• 3 cups water
• 3 cups milk
• 1 1/2 cup cornmeal
• 2 teaspoons salt
• 1 teaspoon granulated garlic
• 1 tablespoon unsalted butter
• 1/4 cup sour cream

Fish

• 6 6-ounce portions halibut
• Salt and pepper
• Canola Oil

Instructions

1. In a medium pot, bring water and milk to boil for the polenta.
2. Fill a large bowl with cold water. Chop leeks into thin disks and add to cold water. Mix thoroughly to allow any sand to fall to the bottom of the bowl. Remove from bowl and shake off excess water.
3. Heat butter in large nonstick skillet. Saute leeks and pancetta over high for 2 minutes, then turn down to medium and continue to cook for 10 minutes. Add corn and sage, and cook over low heat until serving, stirring occasionally.
4. When water/milk boils, whisk in cornmeal, salt, garlic and pepper. Cover and cook on low for 18-20 minutes.
5. Using a paper towel, pat fish dry then season with salt and pepper. In a large nonstick skillet, heat oil over high heat. Once hot, add the fish and cook over medium for 4 minutes. Flip over and cook for 2-3 more minutes until done.
6. Before serving, stir butter and sour cream into polenta. 
7. Divide polenta into 6 bowls and top with fish. Spoon vegetables on top of fish and serve.

Yield: 6 servings