Pan Seared Scarlet Red Snapper Crispy Polenta With... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This summer time dish came to me in a dream. It has fresh citrus flavors and is modern. Ingredients:
for the crispy polenta |
1 pre cooked polenta loaf sliced into 3/4 inch rounds |
4 tablespoons olive oil |
2 tablespoons butter |
cilantro for garnish |
parsley for garnish |
lemon wedges |
cajun seasoning |
roasted shallot vinaigrette |
4 shallots, peeled |
1 cup olive oil |
3 tablespoons balsamic vinegar |
2 tablespoons chopped fresh chives |
salt and pepper |
for the red snapper |
2 one inches of fresh snapper about 6 oz each |
cajun seasoning |
6 tablespoons of olive oil infused with shallots |
Directions:
1. To make the crispy polenta, cut slices polenta loaf and sauté them in oil and butter.
2. In a skillet, heat half the oil and half the butter. When the butter melts, fry the polenta slices without crowding over medium high heat, turning often, until they are golden brown and crisp. Fry the remaining slices in the same way.
3. Remove from pan and lightly sprinkle with Cajun seasoning
4. Place in a warm oven.
5. Directions for Vinaigrette:
6. To prepare the vinaigrette: Place the shallots and 3/4 cup of the
7. olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for
8. 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in
9. the olive oil, and then remove, reserving the oil. Julienne the shallots and
10. put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved
11. olive oil. Add the chopped chives and season to taste with salt and pepper.
12. Directions for the Scarlet red Snapper:
13. Sprinkle some Cajun seasoning on Snapper
14. In a fry pan heat the oil until it shimmers
15. Add the Snapper skin side down and fry until it is browned and releases from the pan, about 4 minutes.
16. Lower heat to medium, turn over and cook until browned remove and let rest.
17. In a plate spread some vinaigrette with shallots on each plate
18. Add the Crispy Polenta then top with the Snapper
19. Squeeze some fresh lemon on fish if desired
20. Top fish with more vinaigrette and garnish with parsley
21. Add the Salsa Verde on the side
22. Add tomato salsa and garnish with cilantro
23. Garnish with fresh lemon wedges and parsley.
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