- 2 tablespoons olive oil
- 1/2 cup chopped onions
- Crushed red pepper
- 1 tablespoon chopped garlic
- 2 cups peeled, seeded and chopped 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
- Oil for frying
- 4 fresh swordfish steaks (about 6 ounces each)
- 1 tablespoon finely chopped fresh parsley leaves
- 2 cups CREAMY POLENTA:
- 2 cups water
- 2 cups whole milk
- 1 cup yellow cornmeal
- 1/4 to 1/2 cup heavy cream
- Freshly ground white pepper
- 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 until thin rings, about 1/8-inch thick. Place the calamari in a mesh strainer and allow to thaw. Season with 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 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 entire plate. Garnish with parsley.
- CREAMY POLENTA: In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately.
- Yield: 4 servings
Linguica Crusted Redfish With A Portuguese Olive-tomato Sauce, Fried Calamari And Feta Cheese
Creole Calamari With Smoked Tomato Sauce And Olive Salad
Pork And Eggplant Cutlets With Olive Tomato Sauce
Pan Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout
Crispy Sea Bass With Confit Of Yukon Gold Potatoes, Pancetta And Fresh Sweet Peas
Classic Crab Cakes With A Roasted Corn And Tomato Salad And Fresh Horseradish Sauce
Grilled Swordfish Kabobs With Fresh Herb Pesto Sauce
Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter Sauce And Crispy Spinach
Grilled Escolar With A Saute Of Fresh Asparagus, Baby Morels And Currant Tomatoes
Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce