Sangria Sea Bass & Hatch Chili Polenta

Today's lunch: Chilean Sea Bass marinated in red sangria and olive oil, then fired over apple and TX oak- served with Hatch Chili Polenta stuffing (grilled), fired orange slices and a cute little skewer of Nopal (served on top of a tiny bit of sugared sangria and orange juice braise).

Not a bad lunch! :)

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