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Polenta Crusted Swordfish with Avocado Chutney

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