Swordfish Napoleon - Oakhurst® Dairy
Grilled swordfish with creamy polenta, mushrooms, and peppers—savor this delicious Swordfish Napoleon recipe from Oakhurst® Dairy. Perfect for special occasions!
Ingredients
- Polenta: 1-cup coarse cornmeal
- Polenta: 2 cups Oakhurst Whole Milk
- Polenta: 2 cups water
- Polenta: 5 strips diced and crispy applewood smoked bacon
- Polenta: ¼ diced and sautéed Spanish onion
- Terrine: 6 Portobello mushrooms
- Terrine: 6 red bell peppers
- Terrine: 18 stalks of asparagus
- Terrine: 2 cups tomato sauce
- Terrine: 2 Tbsp powdered gelatin
- Garlic Herb Drizzle: 12 chopped basil leaves
- Garlic Herb Drizzle: 1 Tbsp fine-chopped chives
- Garlic Herb Drizzle: ¼ cup olive oil
- Garlic Herb Drizzle: 1 Tbsp red wine vinegar
- Swordfish: salt and pepper to taste
- Swordfish: 2 – 6 ounce center cut swordfish steaks
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