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1
In a nonreactive saucepan, over medium heat, add 1 tablespoon of the oil.
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2
When the oil is hot, add the onions.
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3
Season with salt and crushed red pepper.
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4
Saute for 1 minute.
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5
Stir in the garlic, tomatoes and olives.
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6
Season with salt and crushed red pepper.
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7
Continue to saute for 1 minute.
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8
Stir in the wine and bring to a boil.
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9
Reduce the heat to medium low and simmer for 5 minutes.
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10
**Right before serving stir in the basil and taste for seasoning.
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11
Preheat the fryer.
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12
Using a sharp knife, slice the calamari, horizontally until thin rings, about 1/8-inch thick.
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13
Place the calamari in a mesh strainer and allow to thaw.
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14
Season with the calamari with salt.
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15
In mixing bowl, combine the flours.
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16
Season the flours with Creole seasoning.
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17
Dip calamari into the buttermilk and dredge in the seasoned flour, coating completely.
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18
Heat the oil and fry the calamari in batches until golden brown.
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19
Remove and drain on paper towels.
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20
Season with Creole seasoning.
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21
Season the swordfish with Creole seasoning.
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22
In a large saute pan, over medium heat, add the remaining tablespoon of oil.
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23
When the oil is hot, add the swordfish.
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24
Sear the fish for 3 minutes on each side for medium rare.
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25
Remove the steaks from the pan and set aside.
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26
To serve, mound the polenta in the center of each serving plate.
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27
Spoon the sauce around the polenta.
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28
Lay each steak directly on top of the polenta.
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29
Sprinkle the calamari over the entire plate.
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30
Garnish with parsley.
