Blackened Red Snapper with Polenta

 
4 red snapper fillets

1/4 cup olive oil

3 tablespoons Paul Prudhomme’s Blackened Redfish Magic

1 cup polenta

1 cup of heavy cream

3 slices prosciutto

1 slice of bacon (Jen doesn’t like bacon so I added this when she wasn’t looking, and of course told her after the fact)

1/4 cup of mild cheddar cheese

tablespoon of butter

salt and pepper to taste

Put the red snapper into a freezer bag and add blackened magic.

Seal the bag and shake so that the fish is coated. This is a good time to turn on the grill on high heat, and add your cast iron pan.

Time to start the polenta, cube the slices of prociutto (and bacon).

Add to large pot over high heat.

Once the bacon and prosciutto have cooked, add butter, 2 cups of water, 1 cup of heavy cream, and 1 cup of polenta.

Reduce the heat and stir occasionally for 5 minutes. Remove from heat, cover and let stand while you cook the fish.

Add olive oil to your hot iron pan on the grill.

Add the fish, skin side up.

Cook the fish for 2 minutes on each side or until fish flakes with a fork. Remove from the grill.

Remove the lid from the polenta and turn on heat to high. Add cheese and stir well.

Turn off the heat once the cheese has melted and time to plate.

We also had a small salad as our veggies as well. I hope you try this out and even though I didn’t use much butter, this still has great flavor.

Happy Cooking!