Wednesday, June 5, 2013

Watermelon Glazed Tilapia with Salt & Pepper Polenta



Watermelon Glazed Tilapia with Salt & Pepper Polenta
(for two)

A classic summer favorite takes on a new twist in this recipe. Juicy watermelon joins fresh mint and creamy Salt & Pepper Polenta to create a dish that delivers a satisfying myriad of flavors. Pork chops or chicken would make great substitutes for the tilapia.

Ingredients:

Watermelon Glazed Tilapia:
 
-2 Tilapia filets
- 2 heaping cups cubed seedless watermelon
- ¼ teaspoon spicy brown mustard
- ½ lime
- 2-3 tablespoons chopped fresh mint
- Salt to taste
-Olive oil for the pan

Salt & Pepper Polenta:

-2 ¾ cups cold water
- 1 cup cornmeal
- 1 teaspoon ground black pepper
- Salt to taste but at least ½ teaspoon- 1 teaspoon



Place the watermelon cubes into a food processor and process until smooth (about 10-15 seconds).



Pour the processed watermelon into a medium skillet, through a fine mesh strainer.




Place the strainer with the accumulated watermelon pulp, over an empty bowl and set aside for later use.




Begin heating the watermelon juice in the skillet over medium heat.




Allow the juice to simmer and reduce over medium heat for about 15 minutes.




Pour the 2 ¾ cups cold water into a medium saucepan; add the salt and pepper. Don’t worry if it looks quite “peppery”, the cornmeal will subdue its flavor.




 Finally add the cornmeal (if you like you can sift the cornmeal before using, to give your polenta a smoother texture), and bring to a boil over medium heat. When it starts boiling, whisk the mixture, as it thickens, smoothing out lumps. Continue whisking for 1-2 minutes. Reduce heat to low and cover, returning to whisk frequently as it cooks. The Polenta will need to cook for about 15-20 minutes. After it has reached your desired consistency, be sure to keep it warm (covered) until ready to serve.



 
When the watermelon juice has significantly reduced (most of the water will have evaporated, it will be sweet to your taste and will coat the back of a spoon), remove from the heat and add the spicy brown mustard and salt to taste. Squeeze the lime into pan and stir into the glaze, using the back of a spoon.




Heat some olive oil in a pan over medium heat and sprinkle both sides of your Tilapia filets with salt. Cook Tilapia until white and opaque (about 1-2 minutes per side). Remove from heat and brush both sides of each filet with the glaze until evenly coated.




To serve: Make a bed of Polenta on each plate, place a Tilapia filet on each and top with some of the reserved watermelon pulp and chopped fresh mint. Finish by drizzling some of the leftover glaze onto the plate with a spoon (if desired).




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