For dinner tonight: polenta and snapper filet?

Grilled Polenta with Spicy Cannelloni Beans is a great side to any white fish. Simply roast the fish in the oven with a little black pepper and salt, and you've got yourself a meal that's sure to please. http://www.healthline.com/health-recipes/grilled-polenta-spicy-cannellini-beans

Steph, red snapper is one of the most wonderful fishes for its sweet delicate flavor and silky texture. While tomato sauce can be used (as in Veracruz, Mexico) i find it masks the beauty of the fish. I would prefer Julie's treatment, myself. Another very simple sauce: a jar of Tr J Salsa Verde, as is, poured over the (skin side down)filets after they are sauteed on both sides. Optional: Top sauce on filet with some grated mild cheese like fontina, cover pan and simmer 8+ minutes til fish is done inside when tested w/ fork. Serve w/ a grain pilaf or some corn element: grits, pupusas, tortilla chips, for the wonderful sauce.
Red snapper- boy, you are a lucky girl!

That was 1/2 tsp salt, just to clarify!

For the polenta, I would suggest slicing and pan frying, then pop them on a sheet pan and sprinkle generously with grated Parmesan cheese and broil till golden. The snapper, I would roast or broil with a mixture of chopped garlic, chopped rosemary or thyme, 1 tsp Dijon mustard and 2 T of olive oil, 1/2 tsp slay and a few T's of capers all mixed together and poured on top. Yummy, I promise!

I think that fish stew would work wonderful here. You could sautee onions and garlic, add the fish, wine, tomato sauce, capers and olive...