Swordfish Croquettes

Total Time:
35 min
15 min
20 min

4 servings

  • 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
  • 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.

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