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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy, Grains Essnce12 4 servings

INGREDIENTS

1 lb Swordfish
3 tb Dry bread crumbs
1 Egg; beaten
1 tb Grated Parmesan cheese
1 ts Toasted pine nuts
1 tb Chopped basil
1/4 c Flour; for dredging
1 c Olive oil
1 1/2 c Rich and chunky tomato sauce
Salt; to taste
Freshly-ground black pepper; to taste
Chopped parsley; for garnish

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.
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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