Odd Combinations

This dish evolved over a couple of grocery trips. The coleslaw came first and the chicken and polenta followed. It tasted great, but made a so-so looking plate.

Grilled chicken paillard with a herb-cheese polenta and a side of coleslaw.

Experimenting...

This dish was inspired by a contest for grilling and wine pairing. I never entered the contest because I wasn't quite sure of the combinations of things. I think what tripped me up was that I measured everything out so I could write the recipe. Normally I just pour and sprinkle until it looks or tastes good.

Now down to what it is... This is a grilled swordfish that was marinated in coconut milk, lime, olive oil and chili oil. It is topped with a pineapple, peach, red pepper, red onion and cilantro salsa. Underneath it is sauteed plantains with a little shallot and prosciutto. I will probably make this again with a few alterations and no measuring will be allowed!