Crisp Skin Snapper With Polenta - cooking recipe

Ingredients

1/2 cup fresh cilantro, finely chopped
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh lime zest, finely grated
2 tablespoons canola oil
4 (6 ounce) red snapper fillets, skin on
1 teaspoon salt
3/4 teaspoon black pepper
Polenta
1 cup bacon, coarsely chopped
1 red pepper, diced
1 green pepper, diced
1 dried chipotle pepper (keep whole)
1 cup fresh corn kernels
5 1/2 cups low sodium vegetable broth
1 cup cornmeal
1/2 cup whipping cream
1/2 cup parmesan cheese, freshly grated

Preparation

Preheat oven to 400 \u00b0F.
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.