Fresh Swordfish With An Olive Tomato Sauce And Crispy Calamari

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• Salt to taste
• Crushed red pepper to taste
• 1 tablespoon chopped garlic
• 2 cups chopped peeled seeded Italian plum tomatoes
• 1/2 cup pitted and halved black Greek or Nicoise olives
• 1/3 cup halved green pimiento-stuffed olives
• 1 cup dry white wine
• 1/4 cup chopped fresh basil leaves
• 1 pound fresh calamari cleaned and frozen
• 1/2 cup buttermilk
• 1 cup masa flour
• 1 cup all-purpose flour
• Creole seasoning to taste
• Oil for frying
• 4 fresh swordfish steaks - (abt 6 oz ea)
• 2 cups Creamy Polenta hot, (see recipe)
• 1 tablespoon finely-chopped fresh parsley leaves

Details

Servings 4

Preparation

Step 1

In a nonreactive saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Sauté for 1 minute. Stir in the garlic, tomatoes and olives. Season with salt and crushed red pepper. Continue to sauté for 1 minute. Stir in the wine and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Right before serving stir in the basil and taste for seasoning.

Preheat the fryer. Using a sharp knife, slice the calamari, horizontally into thin rings, about 1/8-inch thick. Place the calamari in a mesh strainer and allow to thaw. Season the calamari with salt.

In mixing bowl, combine the flours. Season the flours with Creole seasoning. Dip calamari into the buttermilk and dredge in the seasoned flour, coating completely. Heat the oil and fry the calamari in batches until golden brown. Remove and drain on paper towels. Season with Creole seasoning.

Season the swordfish with Creole seasoning. In a large sauté pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the swordfish. Sear the fish for 3 minutes on each side for medium-rare. Remove the steaks from the pan and set aside.

To serve, mound the Creamy Polenta in the center of each serving plate. Spoon the sauce around the polenta. Lay each steak directly on top of the polenta. Sprinkle the calamari over the steak. Garnish with parsley.

This recipe yields 4 servings.