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    You are in: Home / Recipes / Crisp Skin Snapper With Polenta Recipe
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    Crisp Skin Snapper With Polenta

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    gailanng's Note:

    From CanolaInfo.

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    Ingredients:

    Servings:

    Units: US | Metric

    Polenta

    Directions:

    1. 1
      Preheat oven to 400 °F.
    2. 2
      In a small bowl, toss together cilantro, garlic and lime zest. Heat cast iron skillet over medium high heat, add 2 tablespoons canola oil and arrange fillets skin side down, in 1 layer in skillet. Season with salt and pepper.
    3. 3
      Place skillet in oven for 7 minutes until fillets are just cooked through. Transfer fish, skin side up, onto the polenta then sprinkle with cilantro mixture.
    4. 4
      To make polenta: In a heavy skillet over medium heat cook bacon until golden brown, add peppers, corn and chipotle to skillet saute for 5 minutes. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken (should be the consistancy of oatmeal), stirring frequently, about 20 minutes. Stir in cream, cheese and season with salt and pepper. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Crisp Skin Snapper With Polenta

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 764.0
     
    Calories from Fat 382
    50%
    Total Fat 42.4 g
    65%
    Saturated Fat 15.8 g
    79%
    Cholesterol 156.0 mg
    52%
    Sodium 1200.3 mg
    50%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.6 g
    18%
    Protein 58.7 g
    117%

    The following items or measurements are not included:

    lime zest

    low sodium vegetable broth

    Ideas from Food.com

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