Swordfish Conserva With Creamy Polenta

• 3 cups olive oil
• 3 cloves garlic
• 10 fresh basil leaves
• 1/8 teaspoon dried red pepper flakes
• 8 (1-inch-thick) swordfish steaks (about 4 pounds total)
• 8 cups whole milk
• 2 cups heavy cream
• 3 cups polenta (not instant or quick-cooking)
• 2 tablespoons fresh tarragon, coarsely chopped
• 2 tablespoons fresh parsley, coarsely chopped
• 1/2 teaspoon nutmeg, freshly grated
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh tarragon, coarsely chopped
• 2 tablespoons fresh parsley, coarsely chopped
• 1 tablespoon lemon juice (from 1/2 medium lemon)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. In heavy deep 12-inch saute pan over moderate heat, heat oil until deep-fat thermometer registers 170u0b0F. Carefully add garlic, basil, and red pepper flakes. Gently lower fish into oil and poach fish, adjusting heat to maintain temperature at 170u0b0F, until fish is tender and no longer translucent, about 20 minutes. Carefully transfer both fish and oil to large heatproof bowl and refrigerate, uncovered, until cool, about 30 minutes.
2. In 6-quart heavy saucepan over moderate heat, combine milk and cream. Bring to boil, then gradually whisk in polenta. Cook, whisking constantly, until polenta starts to bubble, about 2 minutes. Reduce heat to low, cover, and simmer, whisking for 1 minute every 10 minutes, until liquid is absorbed and polenta is thick and soft, about 45 minutes. Stir in tarragon, parsley, nutmeg, salt, pepper, and butter.
3. In small bowl, stir together tarragon, parsley, lemon juice, salt, and pepper. Remove swordfish from oil (discard oil) and pat dry.
4. Ladle 3/4 cup polenta into each of 8 warm bowls and top each with 1 swordfish steak. Top each steak with 1 teaspoon herb mixture and serve.

olive oil, garlic, basil, red pepper, milk, heavy cream, polenta, fresh tarragon, fresh parsley, nutmeg, kosher salt, freshly ground black pepper, unsalted butter, fresh tarragon, fresh parsley, lemon juice, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/swordfish-conserva-with-creamy-polenta-240142 (may not work)