They can take our 401ks, they can take our dinner reservations, but they’ll never take our freedom — to eat in. Turn a brave heart to North One 10’s Chef Dewey LoSasso and his bailout dinner plan.

Polenta and Basil-Crusted Yellowtail Snapper with Pumpkin-Toasted Garlic Sauce

Ingredients
Serves four

Polenta:
(prepare two hours in advance)

2½ c. milk
2 c. water
1¾ c. cornmeal
4 tbsp. extra-virgin olive oil
½ c. chopped basil
2 tsp. lemon zest
1 tsp. orange zest
½ c. Parmesan cheese
Salt and pepper to taste

1. Combine water and milk in a saucepot and bring to a boil. Add olive oil and a pinch of salt and pepper.

2. Reduce to simmer and very slowly add the cornmeal while stirring constantly. Continue for 20-25 minutes.

3. Remove from heat and slowly mix in the cheese, lemon zest, and orange zest. Adjust seasoning.

Fish:

4 8-oz. boneless fillets of yellowtail snapper
6 cloves of garlic, rough chopped  
½ c. extra-virgin olive oil
5 bushels of basil, chopped

1. Marinate the snapper in the olive oil, garlic, and half the basil for 30 minutes in the refrigerator.

2. Pan sear the fish, browning on both sides.

3. Top fish with the rest of the basil and a ¼-inch layer of polenta. Drizzle with olive oil and bake at 400º for 10 minutes.

Sauce:

2 c. cooked pumpkin, pureed
4 c. vegetable or chicken stock
¼ c. slivered garlic
4 tbsp. unsalted butter
Salt and pepper to taste

1. In a small saucepot, saute the slivered garlic till lightly brown. Then add the stock and pumpkin.

2. Simmer for 10 minutes, whip in the butter, and season with salt and pepper.

3. Pour sauce over the fish, garnish with toasted pumpkin seeds (optional), and savor victory.

Lost the battle? Surrender at North One 10, 11052 Biscayne Boulevard, North Miami (305-893-4211 or northone10.com).