4 - 6 oz. Halibut Steaks
4 Artichokes, cut 4 pieces each
24 Cherry Tomatoes
2 Tablespoons lemon juice
2 1/2 cups chicken stock
1/2 cup polenta
Grated parmesan cheese
Salt

Halibut:
Preheat grill to 400 degrees.
Seaon fish with salt and pepper. Rub with olive oil.
Place on grill and cook 3-4 minutes.
Turn over and cook 3-4 minutes or until done.
Artichokes & Tomatoes:
Place artichokes in water with 2 Tablespoons of lemon juice and salt.
Cook over medium heat for 15 minutes or until artichokes are al dente. Artichokes can be prepared several hours ahead of time. To
reheat, season with salt and pepper and place on grill
Place cherry tomatoes in a pan with olive oil, garlic, salt and pepper, heat on high just to warm tomatoes.
Polenta:
Bring 2 1/2 cups of chicken stock or salted water to a boil.
Reduce heat to low.
Whisk in 1/2 cup polenta and cook whicking constantly for 10 minutes.
Remove from heat.
Stir in grated parmesan cheese to taste.
To Serve:
Place polenta on center of plate.
Place halibut on top.
Place 4 pieces of artichoke hearts around halibut.
Then garnish with cherry tomatoes.
Drizzle juices from pan over and around halibut.