Crisp Skin Snapper With Polenta Recipe

Name: Crisp Skin Snapper With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 u00b0F.
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.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Crisp Skin Snapper With Polenta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Skin Snapper With Polenta

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