1 cup polenta
Sea salt, to taste
2 tablespoons honey
6 sardines, scaled, gutted, left whole
4 tablespoons extra virgin olive oil
1 Meyer lemon, juice only
1 bunch rainbow chard
1 red onion, diced
1 garlic clove, sliced thinly
1 tangerine, zest and segments
1 bunch parsley
1 fennel bulb
4 ounces roasted hatch chiles
½ cup cashews, toasted
Pre-heat grill pan or plancha.
Bring the water up to a boil for the polenta and add one tablespoon salt and two tablespoons honey. Once it boils, stream in the polenta with a whisk. Keep whisking on a very low flame until nice and thick. Season with salt.
Season sardines well with salt and place on the plancha with some olive oil (or place in a sauté pan on medium with heated olive oil). Cook on both sides for 3 minutes each. Add a squeeze of lemon juice when sardines are nearly done cooking.
While the sardines are cooking, sauté the chard in a hot pan with olive oil, the rest of the red onion and garlic.
Grate the tangerine on a microplane and set the zest aside. Segment the tangerine and add to a large bowl. Pick some leaves of parsley and add whole to the bowl with tangerines. Roughly chop fennel, hatch chiles and half diced red onion, and add to the bowl. Mix well and set aside.
In a separate small bowl, make the gremolata by gently mix the parsley leaves, tangerine segments, tangerine zest and toasted cashews. set aside.
To plate, place a spoonful of polenta on the plate. Place the chard mixture on top of the polenta, followed by the sardines, the fennel salad and garnish with gremolata.