Swordfish with Olives Capers Tomatoes over Polenta
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
Instructions
Swordfish with Olives, Capers & Tomatoes over Polenta serves 4 original recipe by EatingWell.
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