Swordfish croquettes

Yield: 4 servings

Measure Ingredient
1.00 pounds swordfish
3.00 tablespoon dry bread crumbs
1.00 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 salt; to taste
1 freshly-ground black pepper; to taste
1 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

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