Swordfish Croquettes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 pound swordfish, remove the skin and any dark flesh, or blood line, cut into 1-inch chunks
  • 3 tablespoons dry bread crumbs
  • 1 egg, beaten
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon toasted pine nuts
  • 1 tablespoon chopped basil
  • 1/4 cup flour for dredging
  • 1 cup olive oil
  • 1 1/2 cups rich and chunky tomato sauce
  • Salt and pepper
Directions

In the work bowl of your food processor, puree the swordfish until it is a coarse paste. In a bowl mix together the bread crumbs, egg, cheese, pine nuts, and basil. Add the swordfish mixture. It should have a doughy, paste-like consistency. Season with salt and pepper. Using two tablespoons form mixture into 12 football shaped croquettes. In a skillet heat the oil until it a deep fry thermometer reads 375 degrees. Meanwhile, dredge the croquettes in the flour, shaking off the excess. Place the croquettes in the hot oil and fry for 6 minutes, carefully rotating them to insure even browning. Remove and drain on a paper towels. In a sauce pan place the tomato sauce and then add the croquettes. Cook for 5 minutes. Serve in a bowl surrounded by the sauce and garnished with chopped parsley.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Swordfish with Lemon, Mint and Basil

    Recipe courtesy of Giada De Laurentiis