Yield: 4 servings
Measure | Ingredient |
---|---|
1.00 pounds | swordfish |
3.00 tablespoon | dry bread crumbs |
1.00 \N | egg; beaten |
1.00 tablespoon | grated parmesan cheese |
1.00 teaspoon | toasted pine nuts |
1.00 tablespoon | chopped basil |
¼ cup | flour; for dredging |
1.00 cup | olive oil |
1½ cup | rich and chunky tomato sauce |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | chopped parsley; for garnish |
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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