A few nights ago, I organized a themed dinner featuring fresh fish and Sicilian oranges! I won’t tell you the result of this combination because I believe you can perfectly imagine it, but I still wanted to share one of the opening recipes with you, which I relied on to ensure unanimous approval! I presented it as a finger food accompanied by a vegan mayo without eggs, and according to my guests, it was creamy and super delicate! But you can also prepare these swordfish delights with pistachio as a second course presented with a simple side of fresh seasonal salad. I assure you they will be your crowning glory, just as they were for me, as I generously received many compliments and the rewards of all the work behind preparing a single recipe like this, including the fish cleaning. A single piece of advice: here in Sicily, PDO Bronte pistachio-based products are easily available, but now they are found almost everywhere in the national territory; however, be careful to choose a quality pistachio flour to avoid the final flavor being altered or even compromised! And bon appétit!

If you love fish but never know how to cook it, here are some super delicious recipes to try:

Difficulty: Medium
Cost: Medium
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 22 meatballs
Cooking methods: Electric oven
Cuisine: Italian

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

14 oz swordfish (fresh)
2 eggs
2 slices sandwich bread
2.8 oz pistachio flour
2 tbsps Breadcrumbs (as needed)
3.4 tbsp Milk
2 tsps lemon zest (untreated)
1 bunch parsley
2 tbsps Extra virgin olive oil
2 pinches salt
to taste pepper

Tools

Paper towel
1 Knife
1 Mixer
1 Spoon
1 Terrine
1 Bowl
1 Peeler
1 Baking tray
1 Mat

Preparation

Wash the swordfish steaks under running water, pat them dry with kitchen paper towels and, with the help of a knife, remove the skin and the central bone (fig. 1).
Dice it, then place them in a mixer (fig. 2).
Chop finely, as if to make a tartare. For this operation, just run the mixer for a few seconds (fig. 3).
Place it in a bowl with the bread soaked in a little milk and well-squeezed, the beaten eggs previously with a pinch of salt and start kneading with your hands, adjusting the consistency with a little breadcrumbs, but only if needed (fig. 4).
Add the chopped parsley, the lemon zest, and adjust with salt and pepper (fig. 5).
Mix and with your hands always slightly damp, form balls slightly larger than a walnut and coat them in pistachio crumbs to bread them (fig. 6).
Place them well spaced on a baking tray lined with parchment paper or, as I did, on a recyclable Teflon sheet and drizzle with a little olive oil (fig. 7).
Put them in the oven and bake at 375°F for 15 minutes, then turn them and lower the temperature to 350°F for another 5 minutes. Serve while still hot.
And voilà… the swordfish meatballs with pistachio are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!