Swordfish Conserva With Creamy Polenta Recipes

SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER POLENTA

Steps:

• Bring 2 cups water to a boil in a medium saucepan over high heat. Add 1/4 tsp. salt. Slowly pour in cornmeal (or polenta) in a gentle stream, stirring rapidly with a whisk or wooden spoon to avoid lumps. Cook, stirring, until the mixture starts to thicken, about 3 minutes.
• Reduce heat to a low simmer. Cook, stirring every 5 minutes, until the polenta easily comes away from the sides of the pan, 20 to 25 minutes. While stirring, crush any lumps against the side of the pan. If the polenta becomes too thick to stir, add 1/2 cup water. The final texture should be similar to a thick porridge. Remove from heat and cover to keep warm.
• Meanwhile, heat oil in a large skillet over medium heat. Add celery; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until aromatic but not browned, 30 seconds. Stir in tomatoes, olives, basil, capers, ground pepper, crushed red pepper, and the remaining 1/4 tsp. salt. Cover, reduce heat to low, and simmer for 5 minutes.
• Place swordfish steaks in the simmering sauce. Cover and cook until the fish is cooked through, 10 to 15 minutes.
• To serve, spoon the polenta onto a large serving platter. Arrange the fish over the polenta, top with the sauce, and garnish with fresh basil, if desired.

SWORDFISH CONSERVA WITH CREAMY POLENTA

Steps:

• Make swordfish conserva:
• In heavy deep 12-inch sauté pan over moderate heat, heat oil until deep-fat thermometer registers 170°F. Carefully add garlic, basil, and red pepper flakes. Gently lower fish into oil and poach fish, adjusting heat to maintain temperature at 170°F, until fish is tender and no longer translucent, about 20 minutes. Carefully transfer both fish and oil to large heatproof bowl and refrigerate, uncovered, until cool, about 30 minutes.
• Make polenta:
• In 6-quart heavy saucepan over moderate heat, combine milk and cream. Bring to boil, then gradually whisk in polenta. Cook, whisking constantly, until polenta starts to bubble, about 2 minutes. Reduce heat to low, cover, and simmer, whisking for 1 minute every 10 minutes, until liquid is absorbed and polenta is thick and soft, about 45 minutes. Stir in tarragon, parsley, nutmeg, salt, pepper, and butter.
• Assemble and serve:
• In small bowl, stir together tarragon, parsley, lemon juice, salt, and pepper. Remove swordfish from oil (discard oil) and pat dry.
• Ladle 3/4 cup polenta into each of 8 warm bowls and top each with 1 swordfish steak. Top each steak with 1 teaspoon herb mixture and serve.