Pan Seared Scarlet Red Snapper Crispy Polenta With Roasted Shallot Vinaigrette
From trigger 16 years ago
- 10 minutes to make
- Serves 2
This summer time dish came to me in a dream. It has fresh citrus flavors and is modern.
Ingredients
- For the Crispy polenta shopping list
- 1 pre cooked polenta loaf sliced into ¾ inch rounds shopping list
- 4 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- cilantro for garnish shopping list
- parsley for garnish shopping list
- lemon wedges shopping list
- cajun seasoning shopping list
- roasted shallot Vinaigrette: shopping list
- 4 shallots, peeled shopping list
- 1 cup olive oil shopping list
- 3 tablespoons balsamic vinegar shopping list
- 2 tablespoons chopped fresh chives shopping list
- salt and pepper shopping list
- For the red Snapper: shopping list
- 2 one inches of fresh Snapper about 6 oz each shopping list
- cajun seasoning shopping list
- 6 tablespoons of olive oil infused with shallots shopping list
How to make it
- 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.
Red Snapper
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The Rating
Reviewed by 14 people-
Oh, wow...a keeper for sure. I'm all over this one!!
meals4abby
in Valders loved it
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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.
mystic_river1
in Bradenton loved it
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Fantastic! Wonderful pictures..........
marky90
in Dearborn loved it
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