SWORDFISH CONSERVA WITH CREAMY POLENTA

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Swordfish Conserva with Creamy Polenta image

Provided by Lachlan Mackinnon-Patterson

Categories     Milk/Cream     Dairy     Fish     Poach     Dinner     Cornmeal     Seafood     Fall     Swordfish     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

For swordfish conserva:
3 cups olive oil
3 cloves garlic
10 fresh basil leaves
1/8 teaspoon dried red pepper flakes
8 (1-inch-thick) swordfish steaks (about 4 pounds total)
For polenta:
8 cups whole milk
2 cups heavy cream
3 cups polenta (not instant or quick-cooking)
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh parsley, coarsely chopped
1/2 teaspoon nutmeg, freshly grated
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
To serve:
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh parsley, coarsely chopped
1 tablespoon lemon juice (from 1/2 medium lemon)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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