Fresh Swordfish with an Olive Tomato Sauce and Crispy Calamari
2015-06-19- Course: Main Dish
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- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
Ingredients
- 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
Directions
Recipe courtesy of Emeril Lagasse, 2000