Crisp Skin Snapper with Polenta
Try this Southwestern style dish for a special meal. To reduce the fat, substitute milk for the whipping cream. Recipe by Chef Rusty Penno.
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 ground 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 stock
1 cup cornmeal
1/2 cup whipping cream
1/2 cup Parmesan cheese, freshly grated
- Preheat oven to 400°F (205°C).
- 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.
- For Polenta: In a heavy skillet over medium heat cook bacon until golden brown, add peppers, corn and chipotle to skillet sauté 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, stirring frequently, about 20 minutes. Stir in cream, cheese and season with salt and pepper. Serve immediately.
Makes 4 servings.
Note: Polenta should be the consistency of cooked oatmeal.
Nutritional Information Per Serving (1/4 of recipe): Calories 770; Total Fat 34g; Saturated Fat 12g; Cholesterol 145mg; Sodium 930mg; Carbohydrates 49g; Fiber 6g; Protein 65g.
Recipe and photograph courtesy of CanolaInfo.org.