8 ounces fish
5 tri color tomatoes
1 teaspoon of raisins
5 oyster mushrooms
2 spoons of extra virgin olive oil
1 spoon of crushed garlic
4 ounces polenta
1 spoon of lobster base
1 ounce freshly squeezed orange juice
Pinch of salt and pepper
Pan sear fish, then put in the oven to cook slowly. Use extra virgin olive oil with 1 clove crushed garlic in a small pan over medium until fragrant. Combine oyster mushrooms, tri color tomatoes and raisins, add white wine. Sprinkle sea salt and fresh ground pepper to taste. Add citrus (orange) and lobster base and cook on low heat for a few minutes. Remove fish.
Plate the polenta first. Place fish on top of polenta and pour all ingredients carefully on top. Serve hot and enjoy!