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For swordfish conserva: 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) For polenta: 8 cups whole milk 2 cups heavy cream 3 cups polenta (not instant or quick-cooking) 2 tablespo [...]
Read the recipe at epicurious.com
