Swordfish Balls And Red Gravy
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Swordfish3 cloves
Garlic (chopped)1
Egg1
Salt1 cup
Olive Oil1 small
Onion (chopped)1 tbsp
Tomato Paste1 cup
Basil Leaves (fresh)Directions:
1
For the swordfish balls: Remove the skin from the swordfish and cut into chunks
2
Place the chunks in a food processor and pulse until the texture resembles ground beef
3
Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper
4
Mix well
5
Cover the bowl and place in the refrigerator for 2 hours
6
For the red gravy: Heat the olive oil in a large pot over medium heat
7
Add the garlic and onions and saute until softened, about 5 minutes
8
Add the capers, olives and tomato paste and saute for 2 to 3 minutes
9
Add the crushed tomatoes, fresh basil and salt and pepper to taste
10
Let simmer on low for 30 minutes
11
Remove the swordfish mixture from the refrigerator
12
Heat the olive oil in a large frying pan over medium heat
13
Form the mixture into balls a little smaller than a tennis ball
14
You should get about 12 balls
15
Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side
16
Remove and add these balls to your gravy
17
Simmer for another 30 minutes
18
Serve the swordfish balls and gravy over your favorite pasta