Name: Swordfish Conserva with Creamy Polenta
Yield: Makes 8 servings
Ingredients: 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); 8 cups whole milk; 2 cups heavy cream; 3 cups polenta (not instant or quick-cooking); 2 tablespoons fresh tarragon, coarsely chopped; 2 tablespoons fresh parsley, coarsely chopped; 1/2 teaspoon nutmeg, freshly grated; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons fresh tarragon, coarsely chopped; 2 tablespoons fresh parsley, coarsely chopped; 1 tablespoon lemon juice (from 1/2 medium lemon); 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

For the polenta, chef Mackinnon Patterson recommends Anson Mills Rustic Coarse Polenta.

Recipe notes

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