Caribbean-Inspired Fish and Polenta

Source: Food.com

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total Time: 1 hour

INGREDIENTS

• 4 fillets of snapper, cod, or tilapia
• 1 onion, diced
• 1 tomato, diced
• 1 green bell pepper, diced
• 1 habanero or scotch bonnet pepper, diced
• 1 clove garlic, minced
• 1 sprig fresh thyme
• 1 Tbs vinegar
• 3 Tbs lime juice
• 3 Tbs butter, divided
• 1 cup frozen okra, boiled until just tender
• 1 ¼ cups cornmeal
• Salt and pepper to taste

DIRECTIONS

• In a large, deep skillet or saucepan, sautee the onion, tomato, peppers, and garlic in 2 tsp butter, until just tender and starting to brown. 
• Add the fish, then top with vinegar, lime juice, thyme, and 2 cups of water (water should just cover the fish). Season with salt and bring to a simmer. 
• Cook for 20 to 30 minutes until the fish flakes easily. Remove from heat and cover to keep warm.
• In a saucepan, bring 2 ½ cups of water to a boil. In a separate bowl, whisk together ¼ cup of cornmeal with ⅔ cup water. Add this to the boiling water.
• Whisking constantly, slowly add the remaining cornmeal.
• Add the boiled okra, 2 Tbs of butter, and salt and pepper, stir to combine, and simmer for about 5 minutes. 
• To serve, use a large, wet spoon to scoop and shape the fungi into mounds. Divide the fish between plates and top with the sauce.