Swordfish Croquettes

Recipe Ingredients

1 lb	454g / 16oz	Swordfish
3 tablespoons	45ml	Dry bread crumbs
1		Egg - beaten
1 tablespoon	15ml	Grated Parmesan cheese
1 teaspoon	5ml	Toasted pine nuts
1 tablespoon	15ml	Chopped basil
1/4 cup	15g / 0.5oz	Flour - for dredging
1 cup	237ml	Olive oil
1 1/2 cups	355ml	Rich and chunky tomato sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped parsley - for garnish

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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