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Seared Red Snapper

Seared Red Snapper

Seared Red Snapper, Toasted Polenta Cake, with a Spinach & Cherry Tomato Salad


1 Large Northern Red Snapper Fillet with skin on
Blended oil for searing
Salt & pepper to taste

Polenta:
2 c. polenta
3 cups 1/2 & 1/2
3 cups water
3 tbs. butter
6 oz. marscapone cheese
3 oz. dried parmesan cheese
Salt & pepper to taste

1 large bunch of fresh spinach
1 1/2 cups cherry tomatoes

Vinaigrette:
3 parts EVOO
1 part vinegar
Juice of fresh lemon 
1 T. spicy mustard
Salt & pepper to taste

Snapper:
Make sure all scales have been removed from fillet. With a very sharp knife score then skin side of the snapper with several straight cuts, careful to not cut too deep. This insures that the fillet will not curl when seared. In a heavy stainless steel sauté pan, heat blended oil until smoke point, then reduce heat. Place fish in pan skin side down & sear until skin is browned and appears to be crispy. Flip fish and sear flesh side for a short time. Do not over cook the fish.


Polenta:
Pre-cook polenta by bringing all liquid to a boil and slowly whisking in the polenta and cook about 30 min. low heat, fold in all cheese and season to taste. Pour into shallow loaf pan to cool. Once chilled, punch out a round piece of polenta with a biscuit cutter. Sear polenta cake on low heat until golden brown.

Salad:
Cut stems from spinach and lightly wash. Halve the cherry tomatoes, place both in a large, stainless steel bowl. Toss with small amount of vinaigrette, only napping the salad, not over dressing it. Add salt & pepper to taste.

Vinaigrette:
Place vinegar, salt and pepper, lemon juice, & mustard in blender, turn to medium speed. Slowly drizzle oil into mixture to insure an emulsification occurs. Once emulsified, Rrmove and store in bottle.

For the finish, place the seared fish atop the toasted polenta cake on plate. Directly off to the side, place a small amount to the salad and vinaigrette! Cheers & enjoy!!


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