Swordfish Piccata in a Limoncello-Anchovy Sauce over Basil Garlic Butter Polenta with Blistered Cherry Tomatoes

Ingredients

For the Swordfish:
6 oz swordfish filet

For the Marinade:
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
1 teaspoon dried rosemary
1 tablespoon finely chopped garlic
2 teaspoons lemon zest
¼ teaspoon red pepper flakes

For the Polenta:
1 bulb of garlic
1-2 tablespoons olive oil
6.5 oz milk
7 oz polenta
1 cup (packed), fresh basil
½ cup butter
1 ½ teaspoons nutmeg
1/3 cup Parmesan cheese
3 tablepspoons Mascarpone

For the Piccata Sauce:
2 cloves garlic
3 tablespoons olive oil
2 teaspoons anchovy paste
¾ cup chicken broth
3 tablespoons limoncello
2 lemons
3 tablespoons of capers

For the Blistered tomatoes:
1 pint of tomatoes
¼ cup chopped basil
1 tablespoon balsamic vinegar
Salt
Pepper

Directions

For the Swordfish:

1. Salt and pepper one 6 oz. swordfish filet and then marinate for 10-15 minutes in the marinade ingredients.
2. Turn your oven on broil and broil for 3-4 minutes per side on top of a bed of fresh rosemary.

For the Polenta:

1. Preheat oven to 400º. Peel away almost all papery layers from a bulb of garlic then slice off the top. Place the garlic on a sheet of foil, drizzle with oil and rub it into the bulb. Wrap it up with the foil and roast in the oven for 30 minutes, removing the foil after 20 minutes, until it’s soft.
2. Pour the 200 ml milk into a large pan with 800ml of water and 1 teaspoon of sea salt and bring to a boil.
3. Pour in the 200g of polenta, whisking for 2 to 3 minutes over a high heat.
4. Turn down the heat to the lowest setting and cook it for about 25-30 minutes stirring every couple of minutes.
5. Melt a stick and 1 tablespoon of butter then pour half of it into a blender with a large bunch of basil. Squeeze all of the garlic cloves out of their skins and add them to the basil, along with a good grating of nutmeg, a tablespoon of mascarpone and 2 tablespoons of olive oil.
6. Blend so that it is a vivid green, then pour it into a small pan. Warm it through gently over a low heat, then set aside.
7. When the polenta is ready, finely grate in the parmesan and stir in the remaining butter. Add two tablespoons of mascarpone and mix well. Serve immediately with the basil butter drizzled over the top, finished with an extra grating of parmesan.

For the Piccata Sauce:

1. Sautee 2 cloves of garlic in 3 tablespoons of olive oil and add in 2 teaspoons of anchovy paste.
2. Once garlic begins to slightly brown, add in ¾ cup of chicken broth, 3 tablespoons limoncello, juice of 2 lemons and 3 tablespoons of capers.
3. Let it reduce. Once done, spoon sauce over top of piccata.

For the Blistered Tomatoes:

1. Heat a 12” cast iron skillet over high heat until it begins smoking. Add one tablespoon of olive oil and a pint of multi-colored cherry tomatoes. Shake and stir often, preventing the tomatoes from becoming too burnt.
2. Cook the tomatoes for 2-3 minutes, taking them off the heat before they burst.
3. Once removed, mix with a ¼ cup of chopped basil, a tablespoon of balsamic vinegar and salt and pepper to taste.