Fresh Swordfish With An Olive Tomato Sauce And Crispy Calama

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
		Salt - to taste
		Crushed red pepper - to taste
1 tablespoon	15ml	Chopped garlic
2 cups	125g / 4.4oz	Chopped peeled seeded Italian plum tomatoe
1/2 cup	118ml	Pitted and halved black Greek or Nicoise o
1/3 cup	78ml	Halved green pimiento-stuffed olives
1 cup	237ml	Dry white wine
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
1 lb	454g / 16oz	Fresh calamari - cleaned and frozen
1/2 cup	118ml	Buttermilk
1 cup	62g / 2.2oz	Masa flour
1 cup	62g / 2.2oz	All-purpose flour
		Creole seasoning - to taste
		Oil - for frying
4		Fresh swordfish steaks - (abt 6 oz ea)
2 cups	474ml	Creamy Polenta - hot, (see recipe)
1 tablespoon	15ml	Finely-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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