Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Swordfish

  2. 3 tablespoons 45ml Dry bread crumbs

  3. 1 Egg - beaten

  4. 1 tablespoon 15ml Grated Parmesan cheese

  5. 1 teaspoon 5ml Toasted pine nuts

  6. 1 tablespoon 15ml Chopped basil

  7. 1/4 cup 15g / 1/2oz Flour - for dredging

  8. 1 cup 237ml Olive oil

  9. 1 1/2 cups 355ml Rich and chunky tomato sauce Salt - to taste Freshly-ground black pepper - to taste Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove skin and any dark flesh, or blood line from the swordfish. Cut fish into 1 inch chunks. 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 in 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 paper towels. In a sauce pan place the tomato sauce and then add the croquettes. Cook for 5 minutes. Serve croquettes in a bowl surrounded by the sauce and garnished with chopped parsley. This recipe yields 4 servings.


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