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Fresh Swordfish With An Olive Tomato Sauce And Crispy Calama

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozChopped onions
  Salt - to taste
  Crushed red pepper - to taste
1 tablespoon 15mlChopped garlic
2 cups 125g / 4.4ozChopped peeled seeded Italian plum tomatoe
1/2 cup 118mlPitted and halved black Greek or Nicoise o
1/3 cup 78mlHalved green pimiento-stuffed olives
1 cup 237mlDry white wine
1/4 cup 10g / 0.4ozChopped fresh basil leaves
1 lb 454g / 16ozFresh calamari - cleaned and frozen
1/2 cup 118mlButtermilk
1 cup 62g / 2.2ozMasa flour
1 cup 62g / 2.2ozAll-purpose flour
  Creole seasoning - to taste
  Oil - for frying
4   Fresh swordfish steaks - (abt 6 oz ea)
2 cups 474mlCreamy Polenta - hot, (see recipe)
1 tablespoon 15mlFinely-chopped fresh parsley leaves

Recipe Instructions

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. Saute for 1 minute. Stir in the garlic, tomatoes and olives. Season with salt and crushed red pepper. Continue to saute 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 saute 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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD - NETWORK

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