Crisp Skin Snapper With Polenta
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄2 cup fresh cilantro, finely chopped
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 tablespoons fresh lime zest, finely grated
- 2 tablespoons canola oil
- 4 (6 ounce) red snapper fillets, skin on
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
-
Polenta
- 1 cup bacon, coarsely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 1 dried chipotle pepper (keep whole)
- 1 cup fresh corn kernels
- 5 1⁄2 cups low sodium vegetable broth
- 1 cup cornmeal
- 1⁄2 cup whipping cream
- 1⁄2 cup parmesan cheese, freshly grated
directions
- Preheat oven to 400 °F.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!