| 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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