Pan Seared Scarlet Red Snapper Crispy Polenta With Roasted Shallot Vinaigrette
Time 10 minutes
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
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
6 tablespoons of olive oil infused with shallots
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