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Polenta Crusted Swordfish with Avocado Chutney


Ingredients:

6 ea    North Shore Fresh Swordfish steaks, 8ozs.

1 C    Instant polenta

2 ea     Avocado, pitted and diced

2 ea    Roma tomatoes, peeled and seeded – diced

1 ea    Red onion, fine dice

1 tsp     Natural Pak Cumin

1 tsp    Natural Pak Coriander

½ tsp    Natural Pak Garlic Powder

¼ C    Bocelli Canola / Extra Virgin Olive Oil

3 ea    Limes, juiced (Key limes preferred) and zested

1 bu    MarketSource Fresh Cilantro, finely chopped

12 ozs.   Minor’s Hollandaise sauce mix

 

Directions:

Combine ½ of all dry ingredients with the polenta in a small bowl

Reserve the other 1/2 of dry ingredients for later use

Season the polenta mix with salt and black pepper

Rub the swordfish steaks with olive oil and dredge in polenta mix – ONE SIDE ONLY

Pan sear the swordfish polenta side down at high heat in olive oil for 3-4 minutes

Flip the fish over, lower heat and finish cooking until just cooked through

FOR THE CHUTNEY

Mix the tomatoes, avocado, red onion, half of the lime juice and the reserved ½ of the dry ingredients

Mix well, cover and chill

FOR ASSEMBLY

Make Hollandaise mix into sauce

Season with remaining half of lime juice (instead of lemon) and add in the lime zest

Place swordfish on service plate

Nap with Lime Hollandaise sauce

Top with Avocado chutney

Garnish plate with chopped cilantro and a sprig of fresh cilantro next to the fish