WELL WELL WELL....  

one day it was 11° then it was 74°....  thats Richmond for you..

My friend Todd came to dinner Sat. night with his brother Jack and wife Jackie..  "the 2 Jacks"..

I have been friends with Todd for  at least 20 years..  YIKES!  And we have seen each other thru a lot of ups and downs.....  Well, Todd has been going thru a very rough patch..  in October of 2007 he had several strokes.  They started when he and Mary, his fiancee, got on a plane in Mexico to come home.  They were down there on a romantic jaunt... and he had proposed to her...  Great timing.  Well, they got him home and then to the hospital and the strokes were horrific and so was the news..  he had a melanoma in his neck the size of an egg.  It was wrapped around his carotid artery....  first he had to get strong enough to have surgery which too 3.5 months then they finally did the surgery.  It seems like they got all of it.  GOOD NEWS  then 2 months later they found colon cancer.. BAD NEWS...   Once again he had to go thru radiation and chemo then surgery on it..  seemed like they got it all..  GOOD NEWS...  Then in January he had a routine CAT  scan and they found it again in the colon....  BAD NEWS...  so he is doing the radiation and chemo thing now and will have surgery again later this spring.  NOT GOOD..  

The thing is.. that he is still Todd...  smart funny bright interested and interesting..  his body is just not cooperating..  ANYWAY.... 

years ago Todd and I created a meal after a photo shoot one night..  

SEA BASS SOJOURN.......

It can be made with any white fish....   cod or sea bass are my first choices  Monk fish would be great too or talapia..  

in a skillet

1 cup fish stock or vegetable broth

1 cup white wine

2 tablespoons butter

2 teasp  chives 

1 teasp dill

cook on med heat to reduce down..   (while this is cooking make polenta, creamy)

when reduced by almost half 

add fish

depending on size cook 5 min. on each side if very thick  longer..  it is a dish well served by lots of cooking....  so you really can't over cook.  

there should be lots of broth in the skillet/pan to spoon over fish on bed of polenta 

Polenta..  

I like to do a simple version..  use box polenta follow directions or tube and chop up and place in food processor..  puree then add extra half and half/milk  or ranch dressing to it..  heat in saucepan..... 

TO SERVE:

place couple heaping spoonfulls in bowl

gentle place fish on top

spoon broth over 

garnish with fresh chives or dill

serve with a white wine .... we did champagne.. cause it goes with everything....

fast and simple and DELICIOUS...  its Todds favorite and maybe yours too...  

Ciao.... Tracey