Crisp Skin Snapper with Polenta
- 1/2 cup fresh cilantro, finely chopped 125 mL
- 1 1/2 Tbsp garlic, minced 20 mL
- 1 1/2 Tbsp fresh lime zest, finely grated 20 mL
- 2 Tbsp canola oil 30 mL
- 4 (6 oz/170 g) red snapper fillets, skin on
- 1 tsp salt 5 mL
- 3/4 tsp black pepper 4 mL
- 1 cup bacon, coarsely chopped 250 mL
- 1 red pepper, diced
- 1 green pepper, diced
- 1 dried chipotle pepper (keep whole)
- 1 cup fresh corn kernels 250 mL
- 5 1/2 cups low sodium vegetable stock 1.3L
- 1 cup cornmeal 250 mL
- 1/2 cup whipping cream 125 mL
- 1/2 cup Parmesan cheese, freshly grated 125 mL
- 1. Preheat oven to 400 °F (200 °C).
- 2. In a small bowl, toss together cilantro, garlic, and lime zest. Heat cast iron skillet over medium high heat, add 2 Tbsp (30 mL) 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 (1.3 L) 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.
- Note: Polenta should be the consistency of oatmeal.
|Total Fat||34 g|
|Saturated Fat||12 g|
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