This week for dinner...

Sundried Tomato and Olive Tapenade over Polenta Triangles

This went well with grilled tuna steaks.

Ingredients:

Tapenade
12 black brine-cured olives (such as Kalamata), pitted
9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove, minced

Polenta
1 1/4 cups whipping cream (I used 2% milk instead)
1 1/4 cups water
3/4 teaspoon salt
3/4 cup yellow cornmeal
3/4 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons olive oil
Chopped parsley (optional to make it look pretty)

For Tapenade:
Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.

For Polenta:
Combine whipping cream (or 2% milk), water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)

Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.

Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.




Mahi-mahi with fresh cilantro chutney

I will definitely make this recipe again. I love all the different flavor combinations and of course the spicy green curry really gives it a kick so watch out! It's very easy and the sauce will keep in the refrigerator for at least two days.

1/3 cup unsweetened coconut milk ( DO NOT use the reduced fat version)
1 large clove garlic, peeled
1 tsp. fish sauce
1 tsp. green curry paste
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
2 Tsp chopped fresh basil (optional)

2 Mahi-mahi or yellowfin tuna steaks
1 tsp cumin
salt and pepper to taste




Puree coconut milk, garlic, fish sauce, and curry paste in blender. Add cilantro and kiwi. Pulse until coarsely chopped.

Brush fish with oil and rub with cumin, salt and pepper. Grill on high for 2-3 minutes per side or sear in hot skillet 2-3 minutes per side.

Serve chutney over fish and top with basil (optional).




Grilled Steak with Chimichurri Sauce

Chimichurri sauce is a tangy herb and garlic sauce from Argentina that is usually served with grilled meats. We had this with grilled steak and white rice.

1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 cup packed fresh mint leaves (from 1 large bunch)
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice (from 1-1/2 limes)
2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
1 tsp. ground cumin
1 tsp. kosher salt; more to taste

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.