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Mark and Chris - Swordfish

with Black Garlic Polenta and Tequila Caper Sauce

Prep time: 1 hour    Cook time: 45 mins    Serves: 4


4 x 200g swordfish steaks

2tbs olive oil

Tequila Caper Sauce

1tbs olive oil

1tbs butter

1 shallot, finely chopped

4tbs baby capers, rinsed

180ml white tequila

300ml creme fraiche

Zest of 1 lime, finely grated


4 medium tomatoes, seeded, diced

1/2 small red onion, finely chopped

1/2 cuo coriander leaves, chopped

2tsp lime juice

Black Pepper Polenta

40g butter

4 cloves black garlic, thinly sliced

750ml vegetable stock

125ml thickened cream

170g instant polenta


  1. To make sauce, heat oil and butter in a deep frying pan over medium heat. Cook eschallot and garlic until soft but not coloured. Stir in capers and tequila. Simmer until evaporate d by two thirds. Stir in crème fraiche and zest. Simmer until hot. Season well. Remove from heat and set aside.
  2. To make salsa, combine all ingredients in a bowl. Season. Refrigerate until required.
  3. To make polenta, melt butter in a saucepan over low heat. Cook garlic for 3 minutes to infuse flavor. Add stock and cream. Bring to a simmer.
  4. Gradually whisk in polenta, then cook, stirring, for 5-8 minutes or until polenta is very soft. Season well.
  5. Brush fish all over with oil and season.
  6. Heat a chargrill or frying pan over high heat. Cook fish for 1-2 minutes on each side. Transfer to a warm plate to rest for 3 minutes.
  7. Serve swordfish and polenta with salsa and sauce.