Scorpionfish with polenta is a classic Italian dish that is both delicious and satisfying. The scorpionfish is a rare catch in the Mediterranean waters, but this recipe can also be made using other varieties of fish such as bass or cod. The polenta, a traditional Italian dish made from cornmeal, is served as a creamy and flavorful side dish that complements the spicy and aromatic flavors of the scorpionfish.

Ingredients:

For the scorpionfish:
– 2 scorpionfish fillets
– 2 tablespoons of olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 teaspoon of chili flakes
– 14 oz of chopped tomatoes
– Salt and pepper to taste
– Fresh basil leaves for garnish

For the polenta:
– 2 cups of water
– 1 cup of milk
– 1 cup of cornmeal
– 1 tablespoon of butter
– Salt and pepper to taste
– Parmesan cheese, grated (optional)

Instructions:

1. Start by preparing the scorpionfish. Season the fillets with salt and pepper on both sides.

2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and minced garlic and sauté for 2-3 minutes until the onion becomes translucent.

3. Add chili flakes and chopped tomatoes to the skillet, and cook for 5-7 minutes until the tomatoes have reduced and formed a thick sauce.

4. Reduce the heat to low, and place the scorpionfish fillets on top of the tomato sauce. Cover the skillet and let the fish cook for 8-10 minutes until the flesh is cooked through and flakes easily with a fork.

5. While the scorpionfish is cooking, prepare the polenta. In a medium-sized pot, bring water and milk to a boil over medium-high heat.

6. Slowly pour the cornmeal into the boiling liquid while stirring constantly with a whisk. Keep stirring until the polenta becomes thick and bubbly, for about 5-7 minutes.

7. Add butter to the pot, and season the polenta with salt and pepper. If desired, stir in grated Parmesan cheese for extra flavor.

8. Once the scorpionfish is cooked, remove the skillet from heat and let it cool for a few minutes.

9. Serve the scorpionfish fillets on top of a bed of polenta, and spoon the tomato sauce over the fish. Garnish with fresh basil leaves and serve immediately.

In conclusion, scorpionfish with polenta is a simple, yet elegant dish that is perfect for a family dinner or a special occasion. The combination of the spicy tomato sauce, tender fish fillets, and creamy polenta creates a well-rounded meal that everyone will love. Don’t be afraid to experiment with different types of fish or add your own personal twist to the recipe. Buon appetito!

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