Fresh Swordfish with an Olive Tomato Sauce and Crispy Calamari

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m


  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • Salt
  • 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)
  • 2 cups creamy polenta, hot, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves


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 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 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 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.

Recipe courtesy of Emeril Lagasse, 2000

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