Swordfish Balls and Red Gravy

Name: Swordfish Balls and Red Gravy
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters fresh breadcrumbs, soaked in 1/2 cup water; 794 grams crushed to tomatoes; 59 milliliters fresh capers, rinsed if salted; 1 egg; 118 milliliters fresh basil leaves; 3 cloves garlic, chopped; 3 cloves garlic, finely minced; 12 servings Salt and ground pepper; 59 milliliters olive oil; 3 Tbsps olive oil; 59 milliliters pitted Italian black olives, quartered; 1 small onion, chopped; 59 milliliters chopped fresh Italian parsley; 12 servings Pasta, for serving; 118 milliliters grated Pecorino Romano cheese; 454 grams swordfish; 1 Tbsp tomato paste

Swordfish Balls and Red Gravy is a pescatarian sauce. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 14g of fat, and a total of 415 calories. This recipe serves 12. If you have pecorino romano cheese, garlic, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

Remove the skin from the swordfish and cut into chunks.

Ingredients you will need

Swordfish

Place the chunks in a food processor and pulse until the texture resembles ground beef.

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Ground Beef

Equipment you will use

Food Processor

Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper.

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Salt And Pepper

Breadcrumbs

Parsley

Cheese

Garlic

Egg

Equipment you will use

Bowl

Mix well. Cover the bowl and place in the refrigerator for 2 hours.

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Bowl

Heat the olive oil in a large pot over medium heat.

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Olive Oil

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Pot

Add the garlic and onions and saute until softened, about 5 minutes.

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Garlic

Onion

Add the capers, olives and tomato paste and saute for 2 to 3 minutes.

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Tomato Paste

Capers

Olives

Add the crushed tomatoes, fresh basil and salt and pepper to taste.

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Crushed Tomatoes

Salt And Pepper

Fresh Basil

Let simmer on low for 30 minutes.

Remove the swordfish mixture from the refrigerator.

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Swordfish

Heat the olive oil in a large frying pan over medium heat. Form the mixture into balls a little smaller than a tennis ball. You should get about 12 balls.

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Olive Oil

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Frying Pan

Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.

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Frying Pan

Remove and add these balls to your gravy. Simmer for another 30 minutes.

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Gravy

Serve the swordfish balls and gravy over your favorite pasta.

Ingredients you will need

Swordfish

Gravy

Pasta

Equipment

Ingredients

Servings:

177milliliters

fresh breadcrumbs, soaked in 1/2 cup water 794grams

crushed to tomatoes 59milliliters

fresh capers, rinsed if salted 1

egg 118milliliters

fresh basil leaves 3cloves

garlic, chopped 3cloves

garlic, finely minced 12servings

Salt and ground pepper 59milliliters

olive oil 3Tbsps

olive oil 59milliliters

pitted Italian black olives, quartered 1small

onion, chopped 59milliliters

chopped fresh Italian parsley 12servings

Pasta, for serving 118milliliters

grated Pecorino Romano cheese 454grams

swordfish 1Tbsp

tomato paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.