Cornmeal Crusted Red Snapper with Braised Kale and Polenta

Here's a case of a meal simply thrown together without guidance of a recipe. It is relatively simple and can be adjusted according to taste.

During our last trip to the Farmer's Market we picked up two red snapper filets - nice a fresh - packaged in individual ziploc bags. I love that the seafood man does that - that way Derek and I can each pick out our own perfect piece. For me, all of the red snapper were too large as I get tired of any protein after a while - but I was still able to get one that was smaller than Derek's massive piece.

To crust the snapper we followed the standard procedure: flour, egg, cornmeal. The cornmeal was seasoned with a bit of Emeril's seasoning - a fantastic spice to keep on hand - goes with everything! We sauteed the fish on each side until browned and cooked through.

Served with some braised kale (simple garlic, onion, tomato, vegetable stock) and polenta that we added some truffle salt into just to try it out - we hadn't yet used the truffle salt - it didn't necessary fit with the meal but it tasted good!!

a simple Sunday night dinner.