Imagine a dish that transports you to the sun-drenched coastal regions of Italy, where fresh seafood meets rustic culinary traditions. This Red Snapper in Brodetto with Polenta is not just a meal—it's a sensory journey that combines the delicate, flaky texture of perfectly poached red snapper with a rich, vibrant tomato brodetto and luxuriously creamy polenta. Whether you're a seafood enthusiast or an adventurous home cook looking to impress, this recipe promises to elevate your dining experience with its authentic Italian flavors and elegant presentation.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 cup polenta
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping the onion, mincing the garlic, and patting the red snapper fillets dry with paper towels.
- Season the red snapper fillets generously with salt and pepper on both sides, then set aside to let the seasoning penetrate the fish.
- In a large skillet, heat olive oil over medium heat and sauté the chopped onions until they become translucent and slightly golden, about 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the brodetto base to a gentle simmer.
- Carefully place the seasoned red snapper fillets into the simmering brodetto sauce, ensuring they are partially submerged.
- Cover the skillet and let the fish poach in the sauce for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is cooking, prepare the polenta by bringing 4 cups of water to a boil in a separate saucepan, then slowly whisk in the polenta, reducing heat to low.
- Stir the polenta continuously for 20-25 minutes until it becomes thick and creamy, adding salt to taste.
- Once the fish is cooked, remove the fillets carefully and set them aside on a warm plate.
- Taste the brodetto sauce and adjust seasoning with additional salt and pepper if needed.
- Spoon the creamy polenta onto serving plates, creating a smooth base.
- Gently place a red snapper fillet on top of each polenta portion and ladle the brodetto sauce around and over the fish.
- Garnish with fresh chopped parsley or basil if desired, and serve immediately while hot.
Tips
- Choose Fresh Fish: Always select the freshest red snapper fillets possible. Look for firm, translucent flesh with a mild ocean scent.
- Pat Fish Dry: Before seasoning, thoroughly pat the fish fillets dry with paper towels. This ensures better seasoning adherence and helps achieve a perfect poach.
- Low and Slow Poaching: Maintain a gentle simmer when cooking the fish in the brodetto. High heat can cause the fish to become tough and dry.
- Polenta Perfection: Continuous stirring is key to creating smooth, lump-free polenta. Don't rush the cooking process; patience yields creamy results.
- Seasoning Balance: Taste and adjust the brodetto sauce before serving. The right balance of salt and pepper can elevate the entire dish.
- Fresh Herbs Matter: A sprinkle of fresh parsley or basil just before serving adds a burst of color and fresh flavor that completes the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 55mg
