Swordfish Balls and Red Gravy

Total Time:
3 hr 10 min
30 min
1 hr 30 min
1 hr 10 min

12 swordfish balls

  • Swordfish Balls:
  • 1 pound swordfish
  • 3/4 cup fresh breadcrumbs, soaked in 1/2 cup water
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup grated Pecorino Romano cheese
  • 3 cloves garlic, finely minced
  • 1 egg
  • Salt and ground pepper
  • Red Gravy:
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1/4 cup fresh capers, rinsed if salted
  • 1/4 cup pitted Italian black olives, quartered
  • 1 tablespoon tomato paste
  • One 28-ounce can crushed to tomatoes
  • 1/2 cup fresh basil leaves
  • Salt and ground pepper
  • 1/4 cup olive oil
  • Pasta, for serving
  • For the swordfish balls: Remove the skin from the swordfish and cut into chunks. Place the chunks in a food processor and pulse until the texture resembles ground beef. Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper. Mix well. Cover the bowl and place in the refrigerator for 2 hours.

  • For the red gravy: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and saute until softened, about 5 minutes. Add the capers, olives and tomato paste and saute for 2 to 3 minutes. Add the crushed tomatoes, fresh basil and salt and pepper to taste. Let simmer on low for 30 minutes.

  • Remove the swordfish mixture from the refrigerator. Heat the olive oil in a large frying pan over medium heat. Form the mixture into balls a little smaller than a tennis ball. You should get about 12 balls. Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side. Remove and add these balls to your gravy. Simmer for another 30 minutes. Serve the swordfish balls and gravy over your favorite pasta.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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