Tre Venezie Halibut in Garlic and Vinegar Sauce
Dear SOS: Trattoria Tre Venezie in Pasadena serves halibut with garlic and vinegar sauce over a bed of polenta that is absolutely the best fish dish I’ve ever had. Any chance of the recipe?
Julie Carlson
Pasadena
Dear Julie: The secret behind this dish is the use of 40 pieces of garlic, often found in classical dishes of Italy and France. Don’t be alarmed. The bite of the garlic disappears in the vinegar sauce, leaving an incredibly good flavor. Polenta is an ideal accompaniment for this dish. You’ll find Italian cornmeal--polenta--sold in the rice and grain section of supermarkets or Italian markets. Follow the instructions on the package to make soft polenta, which is nothing more than cornmeal stirred into simmering water to its proper consistency. The more water used, the softer the polenta.
Heat oil in large skillet with garlic over medium heat until garlic softens slightly, 4 to 5 minutes. Add fish, vinegar, salt and pepper to taste, broth and bay leaves. Cook 4 to 5 minutes, carefully turning fish once. Serve over a bed of soft polenta.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
