Swordfish and shrimp with roasted yellow pepper basil sauce and creamy lemon polenta

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the whole yellow peppers on a baking tray, rub them with 1 tablespoon olive oil, and roast for 18 to 20 minutes, turning halfway through, until the skin is blistered and the flesh is tender.

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   2. Transfer the roasted peppers to a bowl and cover for 10 minutes so they can steam. Then peel them, remove the seeds and stems, and reserve the flesh.

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   3. Meanwhile, in a medium saucepan, bring the fish stock or water to a gentle heat over medium heat. Slowly whisk in the polenta. Cook for 5 to 7 minutes, stirring, until thickened. Stir in the Parmesan, 15 g butter, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a little black pepper. Keep the polenta over very low heat, stirring occasionally.

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   4. Pat the swordfish and shrimp dry with paper towels. Season the swordfish with 1/2 teaspoon salt and black pepper. Season the shrimp with the sweet paprika, 1/4 teaspoon salt, black pepper, and a few drops of lemon juice.

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   5. Heat a large skillet with 1 tablespoon olive oil over medium heat. Add the shrimp and sauté for 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.

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   6. In the same skillet, add the remaining 1 tablespoon olive oil. Sear the swordfish for 3 to 4 minutes per side, depending on thickness, until well browned and just cooked in the center. Remove and keep warm.

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   7. Reduce to medium heat and add the shallot to the same skillet. Cook for 2 minutes. Add the garlic and cook for 30 seconds. Pour in the dry white wine and scrape up any browned bits, letting it reduce for 2 to 3 minutes.

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   8. Transfer the roasted pepper flesh, the shallot-wine mixture from the skillet, heavy cream, half of the basil, 1 teaspoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper to a blender. Blend until completely smooth.

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   9. Return the sauce to the skillet and cook for 2 minutes over low heat. Add the remaining 15 g butter for shine. Taste and adjust with more salt or pepper if needed. Return the shrimp to the sauce for 30 seconds to warm through without overcooking.

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    10. Spoon the creamy polenta into shallow bowls. Top with the swordfish, add the shrimp with the yellow pepper sauce, and finish with the arugula and remaining fresh basil. Serve immediately.