Crisp Skin Snapper With Polenta |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From CanolaInfo. 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 |
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:
1. Preheat oven to 400 °F.
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. 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. 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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