Black Garlic on MKR - Swordfish with Black Garlic Polenta and Tequila Caper Sauce

Recent MKR standout dish - looks like great flavour combos - try it out! Interesting that the recipe calls for simmering the black garlic first - to us this implies the particular black garlic chosen was overprocessed and dry, commonly seen with inferior cheaper supplies. No worries with Garlicious Grown, just stir straight into the polenta. See more here 
Ingredients

• 4 x 200g swordfish steaks
• 2 tbs olive oil

TEQUILA CAPER SAUCE

• 1 tbs olive oil
• 1 tbs butter
• 1 eschallot, finely chopped
• 4 tbs baby capers, rinsed
• 180ml white tequila
• 300ml crème fraiche
• finely grated zest of 1 lime

SALSA

• 4 medium vine ripened tomatoes, seeded, diced
• ½ small red onion, finely chopped
• ½ cup chopped coriander leaves
• 2 tbs chopped parsley leaves
• 2 tsp lime juice

BLACK GARLIC POLENTA

• 40g butter
• 4 cloves black garlic, thinly sliced
• 750ml vegetable stock
• 125ml thickened cream
• 170g instant polenta

Method:

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.