Crispy Lingcod with Creamy Tomato Polenta & Cilantro Sauce

Method

1. Season the fish all over with salt and MSG (if using). Let the fish rest while you prep your dredging station. Place the panko in a shallow bowl. Add your seasoning and mix until evenly distributed. Place the eggs in another shallow bowl.

2. Dip each fillet into the egg, then press into the panko. For extra crunch, double-dip: egg, panko, egg, then panko again. Shallow fry in avocado oil over medium-high heat until golden and crispy on both sides. Internal temp should hit 145°F.

3. Bring 4 cups of water to a boil in a large pot over high heat. Stir in the polenta and cook for about 10 minutes, stirring often, until thick.

4. Meanwhile, make the sofrito: In a skillet, sauté the onion, garlic, and chopped cilantro stems in oil until soft. Add your seasoning and the pureed tomatoes. Cook until most of the moisture evaporates and the mixture thickens.

5. Stir milk and cheddar into the cooked polenta until smooth. Fold in the tomato sofrito and mix until fully incorporated.

6. In a jar or blender, combine the mayo, lemon juice, cilantro leaves, jalapeño, and garlic. Blend until smooth with an immersion blender (if in a jar) or standard blender. Thin out with a splash of water or more lemon juice, if needed.

7. Place thinly sliced jalapeños in a small jar or bowl. Cover with red wine vinegar and let soak for 30 minutes.

8. Spoon a generous layer of creamy tomato polenta onto each plate. Top with a crispy lingcod fillet. Drizzle with cilantro sauce and add a few pickled jalapeños if you want that extra bite.