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Crisp Skin Snapper With Polenta

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“From CanolaInfo.”

Ingredients Nutrition


  1. Preheat oven to 400 °F.
  2. 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.
  3. 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.
  4. 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.

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