Main Dishes

Swordfish Balls

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Went to my local favorite fish store not knowing what to get. Saw most of the fish that I wanted in the 20 per pound range, then there were ‘Swordfish Tidbits’, that looked perfectly white with no vein running through it and knew I could think of something to do with a pound of them for 12 /pound instead of 20 for the swordfish steaks. Got home and noticed I had a quart of leftover homemade organic tomato and basil sauce sitting there for a couple of days. I’ve been wanting to attempt this recipe for a very long time after glancing at one similar in an authentic Italian cookbook, once. I decided to do my take on ‘Healthy Italian’ and created these. They were excellent, and even better the next day, for lunch. Used no cheese , instead just a squeeze of lemon.
Recipe
1 pound swordfish-cut up into chunks (CHOPPED IN FOOD PROCESSOR)
1 teaspoon capers
1/2 vidalia or other sweet onion
2-3 cloves fresh garlic
3 or more tablespoons pine nuts-pureed with fish
Handful of fresh parsley
Aged balsamic vinegar – (i LOVE my JD brand, use your best, about 1-2 teaspoons)
1/3 cup plain panko bread crumbs (more if necessary) you need to feel it when making the balls, add more if they’re too moist and need it
1 organic egg white
Into the food processor add the fish and process till ground. It will feel and look like meat. (be careful to remove the veiny part of the swordfish and discard)
Add the onion, garlic, parsley and pignoli nuts.
Into a metal mixing bowl add the egg white. Then add the mixture all pureed from the processor. Stir in the breadcrumbs and mix all together. Add a drizzle of the balsamic, a little goes a long way. Start with just 1 teaspoon or even 1/2.
Form mixture into meatballs, adding more panko if too moist.
Into a saute pan add 2 tablespooons extra virgin olive oil
When hot add the balls and sautee carefully till brown on all sides.
Make you favorite tomato sauce in a sauce pan and when the balls are brown, add to the sauce and simmer about 10 minutes.
Add additional parsley and serve with lemon and fresh oregano if you have, or parsley and basil.

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