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Fresh Swordfish with an Olive Tomato Sauce and Crispy Calamari (Emeril Lagasse) Recipe

Fresh Swordfish with an Olive Tomato Sauce and Crispy Calamari (Emeril Lagasse) Recipe

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Fresh Swordfish with an Olive Tomato Sauce and Crispy Calamari (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1/2 cup chopped onions
salt
crushed red pepper
1 tbsp 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 lb 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 oz each)
2 cups creamy polenta, hot , recipe follows
1 tbsp finely chopped fresh parsley leaves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	793.77 Kcal (3323 kJ)
Calories from fat	159.22 Kcal
		% Daily Value*
Total Fat	17.69g	27%
Cholesterol	271.3mg	90%
Sodium	819.76mg	34%
Potassium	979.37mg	21%
Total Carbs	107.03g	36%
Sugars	8.63g	35%
Dietary Fiber	8.73g	35%
Protein	39.29g	79%
Vitamin C	65.7mg	110%
Vitamin A	3.5mg	117%
Iron	22.4mg	125%
Calcium	808mg	81%

Amount Per 100 g
Calories	133.64 Kcal (560 kJ)
Calories from fat	26.81 Kcal
		% Daily Value*
Total Fat	2.98g	27%
Cholesterol	45.68mg	90%
Sodium	138.01mg	34%
Potassium	164.88mg	21%
Total Carbs	18.02g	36%
Sugars	1.45g	35%
Dietary Fiber	1.47g	35%
Protein	6.62g	79%
Vitamin C	11.1mg	110%
Vitamin A	0.6mg	117%
Iron	3.8mg	125%
Calcium	136mg	81%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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