Pan-Seared Grouper With Soft Polenta and Morel Mushrooms Ragout

1½ cups dried morel mushrooms

2 large shallots, peeled and chopped

¼ pound cold butter (1 stick), cut in pieces

3 ounces dry sherry

3 tablespoons chopped fresh parsley

2 cups milk

1 cup instant polenta

3 tablespoons canola oil

2 grouper or black bass fillets, about 7 ounces each

Extra-virgin olive oil to taste

Salt and pepper to taste

Rehydrate mushrooms in warm water for 15 minutes. Saute shallot in a couple of teaspoons of the butter, add the mushrooms and sherry. Bring to a boil scraping the pan and cook down until almost dry. Add half of the chopped parsley and salt and pepper to taste. Keep warm.

Bring the milk to a boil in a 2-quart pot and slowly add the polenta, mixing with a whisk. Whisk in the remaining cold butter, add salt and pepper to taste and keep warm.

Heat a saute pan over medium high heat. Season the fish with salt and pepper. Add the canola oil to the pan and wait until it starts to smoke. Place the fish skin side up and cook for about 4 minutes, turn and cook the other side for 4 minutes.

To serve, put half of the polenta in the center of each plate, top with fish fillets and cover with the mushrooms. Drizzle with extra-virgin olive oil and garnish with the remaining chopped parsley.

Serves two.

Chef Carlos Farias, McCormick & Schmick's, Schaumburg