Swordfish with Olives Capers & Tomatoes over Polenta
Dive deliciously into the Mediterranean diet with this healthy fish recipe, which takes its inspiration from southern Italy. In Sicily and Calabria, the ghiotta style of cooking involves simmering fish or meat with celery, olives, capers, basil and tomatoes. Serve the fish and sauce over creamy polenta for an easy dinner recipe that requires just 20 minutes of active prep time.
Ingredients
- 2 ½ cups water
- ½ teaspoon salt, divided
- ½ cup coarse or regular yellow cornmeal or polenta
- 1 tablespoon extra-virgin olive oil
- 4 medium stalks celery, diced
- 2 cloves garlic, minced
- 1 (15 ounce) can no-salt-added diced tomatoes
- ¼ cup green olives, such as sicilian colossal or cerignola, rinsed, pitted and coarsely chopped
- 3 tablespoons chopped fresh basil
- 1 tablespoon capers, rinsed
- ⅛ teaspoon ground pepper
- pinch of crushed red pepper
- 1 pound swordfish, cut into 4 steaks
- fresh basil for garnish
Directions
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