Black Bottom Banana Bars
You can never have too many side dish recipes, so give Black Bottom Banana Bars a try. This recipe serves
Black Bass with Piperade and Polenta
Ingredients
- Olive oil or clarified butter, for sauteing
- Four 6-ounce black bass fillets, skin on
- Kosher salt and freshly ground black pepper
- Soft Parmesan Polenta, recipe follows
- Yellow and Red Pepper Piperade, recipe follows
- Extra-virgin olive oil, for finishing
- 2 cups milk
- 1 bay leaf
- Kosher salt
- 1 cup quick-cooking polenta
- 1/2 cup grated Parmesan
- 1/4 cup mascarpone
- Olive oil, for sauteing and drizzling
- 2 cloves garlic, smashed and chopped
- 1 Spanish onion, diced
- 2 plum tomatoes, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- Kosher salt
- 1/2 cup crushed tomatoes, preferably San Marzano
- 1 teaspoon red chile flakes
- 1 teaspoon pimenton (smoked paprika)
- 1 to 2 teaspoons sherry vinegar
- 1/3 cup Marcona almonds, toasted and finely chopped
- Chopped chives, for serving
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