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Fresh Swordfish With An Olive Tomato Sauce And Crispy Calamari Recipe

Nutrition per serving    (USDA % daily values)
CAL
1557
FAT
133%
CHOL
233%
SOD
87%

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Ingredients for 4 servings

1/4 cup chopped fresh basil leaves

2 cups creamy polenta, hot, recipe follows

2 tablespoons olive oil

creole seasoning

2 cups peeled, seeded and chopped Italian plum tomatoes

1/2 cup pitted and halved black Greek or Nicoise olives

1 tablespoon finely chopped fresh parsley leaves

Crushed red pepper

1 cup dry white wine

1/2 cup chopped onions

1 tablespoon chopped garlic

1 cup all-purpose flour

oil for frying

1/3 cup halved green pimiento-stuffed olives

4 fresh swordfish steaks (about 6 ounces each)

1/2 cup buttermilk

salt

1 cup masa flour

1 pound fresh calamari, cleaned and frozen

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