Recipe

Pan Seared Scarlet Red Snapper Crispy Polenta With Roasted Shallot Vinaigrette Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 4 months ago This summer time dish came to me in a dream. It has fresh citrus flavors and is modern. Prep:55m Cook:10m Servings:2	Trigger
	best red snapper

Keni---just my versi

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Ingredients

For the Crispy Polenta

1 pre cooked polenta loaf sliced into ¾ 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

To make the crispy polenta, cut slices polenta loaf and sauté them in oil and butter.

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.

Remove from pan and lightly sprinkle with Cajun seasoning

Place in a warm oven.

Directions for Vinaigrette:

To prepare the vinaigrette: Place the shallots and 3/4 cup of the

olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for

50 to 60 minutes, or until the shallots are soft. Let the shallots cool in

the olive oil, and then remove, reserving the oil. Julienne the shallots and

put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved

olive oil. Add the chopped chives and season to taste with salt and pepper.

Directions for the Scarlet red Snapper:

Sprinkle some Cajun seasoning on Snapper

In a fry pan heat the oil until it shimmers

Add the Snapper skin side down and fry until it is browned and releases from the pan, about 4 minutes.

Lower heat to medium, turn over and cook until browned remove and let rest.

In a plate spread some vinaigrette with shallots on each plate

Add the Crispy Polenta then top with the Snapper

Squeeze some fresh lemon on fish if desired

Top fish with more vinaigrette and garnish with parsley

Add the Salsa Verde on the side

Add tomato salsa and garnish with cilantro

Garnish with fresh lemon wedges and parsley.

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Comments

lincolntoot 1 year, 4 months ago said:
Keep dreaming - about more recipes of course! This sounds awesome! I found polenta that comes flavored with tomato amd basil or garlic and basil and want more recipes - I love it! You have my 5 for this recipe!

gottaluvit 1 year, 4 months ago said:
This sounds awesome! I love snapper and will be trying this recipe!

turtle66 1 year, 4 months ago said:
Wow! very nice

lunasea 1 year, 4 months ago said:
How wonderful, Michael...great dreams you have there! I flagged your picture as beautiful - and it is. I'd love to take that plate right out of my monitor and blisffuly dig in. And Crispy Polenta? And the vinaigrette? Brilliant! Thank you, hon. Hugs, Vickie

grinchgirl 1 year, 4 months ago said:
Dream on! and keep coming up with great recipes like this. Yummmmm!

meileen 1 year, 4 months ago said:
This looks beautiful, thanks for the pics and the recipe!

greekgirrrl 1 year, 4 months ago said:
What a gorgeous looking plate.. I'm betting it tastes twice as delicious! You have some enviable dreams!

jencathen 1 year, 4 months ago said:
It looks and sounds awesome! Nice pic too.

mystic_river1 1 year, 4 months ago said:
Toothsome, Michael. Polenta is just fantastic and crispy is such a wonderful innovation. This is over-the- top fantastic. Just reading it was like watching a cooking show. ^5 and thanks.

marky90 1 year, 4 months ago said:
Fantastic! Wonderful pictures..........

cajunspices66 1 year, 4 months ago said:
OMG... LOOKS FABULOUS! THANKS FOR SENDING ME THE RECIPE. I HAVE BEEN TRAVELING ALL SUMMER AND HAVENT HAD MUCH TIME ON HERE.. KEEP IN TOUCH..

cajunspices66 1 year, 4 months ago said:
ALSO ADDED THIS TO MY LOUISIANA LADIES AND CAJUN CREOLE GROUPS...

keni 1 year, 2 months ago said:
This sounds fantastic...Red Snapper, too, is a treat for us, but this has gone on the saved list for when we do get it, again! Thanks, Trigger...such a lovely dish. :)

lilliancooks 1 year, 2 months ago said:
You should be proud of this one! Sounds perfect!

sas 1 year, 2 months ago said:
Spectacular recipe, how I wish you were my personal chef. I can't wait to try this. Wow and you really nailed all of us girls with this one. Thank you Micheal. I Book marked this and printed it out. Keep 'em coming.~~~~~~Sas

keni 1 year, 2 months ago said:
Well, the site ate my actual review! So, here we go again...made this just as written, other than didn't serve it with the condiments. I just had lemon steamed asparagus alongside. The polenta(though we call 'em grits 'round here ;)were a nice texture, here. Great flavor compliments, as well, Trigger...it's a high end style recipe but it's also quick and easy. Wonderful addition, thank you!

meals4abby 1 year ago said:
Oh, wow...a keeper for sure. I'm all over this one!!

angelinaw 11 months, 3 weeks ago said:
Michael, this is beautiful... what a perfect dream! Keep up the good dreams! Five on originality alone!

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