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
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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