INGREDIENTS
1 lb. swordfish
3/4 cup fresh breadcrumbs, soaked in 1/2 cup water
1/4 cup chopped fresh Italian parsley
1/2 cup grated Pecorino Romano cheese
4 cloves garlic, finely minced
1 egg
Salt and ground pepper
Red Gravy
3 TBSP. olive oil
4 cloves garlic, chopped
1 small onion, chopped
1/4 cup fresh capers, rinsed if salted
1/4 cup pitted Italian black olives, quartered
1 TBSP. tomato paste
1 (28 oz.) can crushed to tomatoes
1/2 cup fresh basil leaves
Salt and ground pepper
1/4 cup olive oil
Pasta, for serving
DIRECTIONS
For the swordfish balls, remove the skin from the swordfish and cut into chunks.
Place the chunks in a food processor and pulse until the texture resembles ground beef.
Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper. Mix well.
Cover the bowl and place in the refrigerator for 2 hours.
For the red gravy, heat the olive oil in a large pot over medium heat.
Add the garlic and onions and saute until softened, about 5 minutes.
Add the capers, olives and tomato paste. Saute for 2 to 3 minutes.
Add the crushed tomatoes, fresh basil and salt and pepper to taste.
Let simmer on low for 30 minutes.
Remove the swordfish mixture from the refrigerator.
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.
Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.
Remove and add these balls to your gravy.
Simmer for another 30 minutes.
Serve the swordfish balls and gravy over your favorite pasta.
