Crisp Skin Snapper With Polenta

• 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

1. Preheat oven to 400 u0b0F.
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.

fresh cilantro, garlic, fresh lime zest, canola oil, red snapper, salt, black pepper, polenta, bacon, red pepper, green pepper, pepper, fresh corn kernels, vegetable broth, cornmeal, whipping cream, parmesan cheese

Taken from www.food.com/recipe/crisp-skin-snapper-with-polenta-490357 (may not work)