Swordfish Croquettes in Tomato Sauce
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy but special equipment needed

This Sicilian-inspired preparation is made by blending mashed swordfish with raisins and pine nuts bound by egg, pecorino, and bread crumbs that are then fired and braised in tomato sauce. This recipe is one time when a food processor is much faster and easier than chopping by hand.  The mashed swordfish is formed into ovals and simmered in tomato sauce.  You can serve them on top of spaghetti if you wish. 

[photo: Clifford A. Wright]

Yield: Makes 5 to 6 servings
Preparation Time: 30 minutes

1 cup extra-virgin olive oil

1 3/4 pounds swordfish, skin removed and cubed

4 tablespoons dry bread crumbs

1 large egg, beaten

2 tablespoons freshly grated pecorino cheese

2 teaspoon golden raisins

2 teaspoon pine nuts

Salt and freshly ground black pepper to taste

All-purpose flour for dredging

1 garlic clove, crushed

2 cups tomato purée

Finely chopped fresh parsley to taste

1. Place the swordfish in a food processor and process until it is a coarse paste.

2. Transfer the swordfish to a bowl and add the bread crumbs, egg, pecorino, raisins, pine nuts and mix thoroughly until you have a doughy, pasty consistency.  Lightly salt and pepper the swordfish mixture and add another tablespoon of bread crumbs if you need to, to keep it dense.

3. Form this swordfish "dough" into small oval croquettes with cold wet hands to prevent it sticking and set aside.  (You can freeze for later use at this point).  

4. In a saute pan, heat the olive oil over medium heat.  Dredge the croquettes in flour, patting off any excess, then cook until golden, turning once with tongs, about 6 minutes in all.  Remove with a slotted spoon to drain on paper towels.

5. Discard half the cooking oil.  In the remaining oil, cook the garlic clove over medium heat until almost golden.  Remove and discard the garlic.  Pour the tomato purée into the oil.  It will spurt and splatter.  Stir the sauce and correct the seasoning.

6. Place the croquettes in the sauce and cook until the sauce is denser, moving and turning the croquettes around all the time, about 6 minutes.  Remove and serve very hot with parsley as a garnish.

Variation: 

Note: 

Posted: 12/29/2006