• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Red Snapper in Brodetto with Polenta

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • ----------------------------------POLENTA----------------------------------
  • 6 c Water, cold
  • 1 tb Butter, unsalted
  • 1 ts Salt
  • 1 Bay leaf
  • 1 1/2 c Cornmeal


4 lb Red Snapper, cleaned OR
4 lb Stripped Bass, cleaned OR
4 lb Sea Bass, cleaned OR
4 lb Monkfish, cleaned
2 c Oil, vegetable
1 c Flour, all purpose
3/4 c Oil, olive
1 c Onion, finely chopped
1/2 c Scallion, finely chopped
white part only
2 tb Paste, tomato
1/4 c Vinegar, red wine (or more)
3 c Water, hot
Pepper (to taste)

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 F.

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

Drain on paper towels and set aside.

In separate large skillet, heat olive oil over medium high heat.
Add onion and scallion and saute, 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

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

Pour over fish and serve immediately.

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