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Red Snapper in Brodetto with Polenta

 

Red Snapper in Brodetto with Polenta recipe
22

Yield

6

servings

Prep

40

min

Cook

1

hrs

Ready

1⅔

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Polenta
6 cups water
cold
1 tablespoon butter, unsalted
1 teaspoon salt
1 each bay leaves
*
1 ½ cups cornmeal
Red snapper in brodetto
4 pounds red snapper fillets
cleaned, or 4 lb stripped bass, cleaned , or sea bass, cleaned, or monkfish, cleaned
2 cups vegetable oil
vegetable
1 cup all-purpose flour
¾ cup vegetable oil
olive
1 cup onions
finely chopped
½ cup scallions, spring or green onions
finely chopped, white part only
salt
*
2 tablespoons tomato paste
¼ cup vinegar
red wine
3 cups water
hot
black pepper
to taste
*

Directions

For Polenta: In a heavy saucepan, combine water, butter, salt and bay leaf.

Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat.

Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes.

Cover and keep warm.

For Red Snapper in Brodetto: With a cleaver, cut each fish into 3 pieces, leaving head and tail on.

Heat vegetable oil in skillet to about 350℉ (180℃).

Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes.

Drain on paper towels and set aside.

In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and sauté, tossing until lightly golden, about 5 minutes.

Add fish in single layer and sprinkle with salt.

Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally.

Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes.

Carefully turn pieces of fish.

Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes.

Transfer fish and a mounded spoonful of polenta to warm serving plates.

Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed.

Pour over fish and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 863g (30.4 oz)
Amount per Serving
Calories 149265% of calories from fat
 % Daily Value *
Total Fat 108g 167%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 599mg 25%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 170g
Vitamin A 13% Vitamin C 16%
Calcium 15% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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