Ingredients
2 lbs. Swordfish (4 thin steaks)
3/4 tsp. dried Rosemary
1 Tbsp. Olive Oil
Salt
Pepper
Polenta:
3 Tbsp. Butter
2 cobs of Corn
2 Green Onions
2 cups Chicken Stock
2/3 cups Polenta
1/2 cup Milk
1/4 cup Parmesan
Salt
Pepper
Caponata:
2 stalks Celery
1/2 cup finely chopped Onion
3 cups cubed Eggplant (about 1/2 eggplant)
3 cloves minced Garlic
1/4 tsp Red Pepper Flakes
3 Tbsp. Golden Raisins
1/4 cup hot Water
1/2 cup Chicken Stock
1 Tbsp. Capers
3/4 cup Fire Roasted Tomato Sauce
3 Basil leaves
2 Tbsp. Butter
Salt
Pepper
8 Castelvetrano Olives
3 Tbsp. Marcona Almonds
❃❃ Serves 4❃❃
Preparation
Preheat oven to 425.
Chop green onions and remove corn from the cobs. Set aside.
Medium chop celery finely chop onion, cube eggplant and chop garlic. Remove seed from olives and cut into fourths, chop almonds and chiffonade the basil.
Add raisins to hot water and set aside. Once raisins have plumped drain water.
Polenta
Add 2 Tbsp. butter to a skillet over medium high heat. Add corn, pinch of salt, pinch of pepper and green onions. Cook until onion and corn begin to soften. Place in a blender with ½ cup milk and blend until smooth.
Add stock to the same saucepan on high heat until it boils. Turn heat down to medium-high and add polenta whisking the entire time until well incorporated and smooth. Cook on low heat until thick and then add the corn mixture, 1 Tbsp. butter and parmesan cheese. Set aside on low heat stirring every couple of minutes to avoid burning.
Swordfish
Brush swordfish with 1 Tbsp. olive oil and sprinkle with rosemary, salt and pepper. Add 1 Tbsp. olive oil to an oven safe skillet. Sear swordfish until well browned, flip and put in the oven for 8-12 minutes to finish cooking.
Caponata
Add 2 Tbsp. butter to a skillet on medium high heat. Add celery, onion, red pepper flakes, pinch of salt, pinch of pepper and eggplant. Sautee for a couple of minutes. Add garlic and cook for a minute. Turn heat to high and add stock. Cook for a minute to reduce. Add capers, drained raisins and fire roasted tomatoes. Once eggplant has softened but is not mushy remove from heat and add basil. Season with salt and pepper to taste.
Assemble
Put a fourth of the polenta on a serving plate, top with swordfish and then add a fourth of the caponata mixture on top of swordfish. Top with a fourth of the olives and almonds and serve.