Serving Size: 6 Preparation Time: 1:00

3-1/2 pounds swordfish, cut 2 inches thick
1 cup instant polenta ground fine
2 whole avocado, pitted and diced
1 small red onion, chopped fine
1 teaspoon cumin ground
1 teaspoon coriander ground
1/2 teaspoon Garlic Powder
1/4 cup olive oil
3 whole key limes juiced
1 bunch cilantro, chopped fine
3 ears corn cobbed
1/2 cup black beans cooked in stock
1 cup unsalted butter melted
3 whole egg yolks
2 whole tomatoes, seeded and chopped
1 tablespoon rice wine
1 tablespoon brown sugar
1 bunch scallion chopped

Cut swordfish into six two inch pieces. Combine 1/2 of the dry ingredient with all the polenta in mixing bowl with salt and pepper. Rub swordfish with a little olive oil and dredge in polenta mixture.

Mix the tomatoes, chopped avocados, red onion, half the lime juice, and the rest of the spices set aside.

Pan sear swordfish polenta-side down at high heat in olive oil for three to four minutes. Place on rack in hot oven at four hundred degrees, until just cooked through.

Reheat the black beans and corn together in olive oil with the rice wine vinegar, brown sugar and chopped scallions, season for taste. Make a traditional hollandaise but with key lime juice instead of lemon.

Warm dinner plate, spread the black beans in the center. Place swordfish on beans, top fish with some of the chutney and a dab of hollandaise. Garnish with a fresh sprig of cilantro.

Serve immediately.

Per serving (excluding unknown items): 921 Calories; 63g Fat (61% calories from fat); 61g Protein; 29g Carbohydrate; 297mg Cholesterol; 265mg Sodium