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Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• Salt
• Crushed red pepper
• 1 tablespoon chopped garlic
• 2 cups peeled, seeded and chopped Italian plum tomatoes
• 1/2 cup pitted and halved black Greek or Nicoise olives
• 1/3 cup halved green pimiento-stuffed olives
• 1 cup dry white wine
• 1/4 cup chopped fresh basil leaves
• 1 pound fresh calamari, cleaned and frozen
• 1/2 cup buttermilk
• 1 cup masa flour
• 1 cup all-purpose flour
• Creole seasoning
• Oil for frying
• 4 fresh swordfish steaks (about 6 ounces each)
• 2 cups creamy polenta, hot, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves

Description

Food Network