CRISP SKIN SNAPPER WITH POLENTA
Make and share this Crisp Skin Snapper With Polenta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 °F.
- 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.
- 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.
Nutrition Facts : Calories 764, Fat 42.5, SaturatedFat 15.8, Cholesterol 156.1, Sodium 1200.3, Carbohydrate 36.5, Fiber 4.3, Sugar 4.7, Protein 58.8
CRISPY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Brush a small rimmed baking sheet with olive oil; set aside. In a large pot, bring 6 cups water to a boil over high heat; season with salt. Slowly whisk in polenta, and cook, partially covered, and stirring every 4 to 5 minutes, over medium-low heat until it begins to thicken, 30 to 35 minutes. Remove from heat.
- Carefully pour polenta onto prepared baking sheet, spreading it out to an even thickness. Let cool, and tear into 1-inch pieces; lightly dust with flour.
- Line a baking sheet with paper towels; set aside. Meanwhile, heat sunflower oil in a large heavy-bottomed pot until it registers 350 degrees on a deep-fry thermometer. Using a slotted spoon, carefully add polenta in batches while maintaining the temperature of the oil. Cook until crispy, about 4 minutes. Transfer to prepared baking sheet to drain. Serve immediately seasoned with sea salt.
CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
- Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).
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