The SWORDISH MEATBALLS are a delightful seafood variation that wins you over at first bite. Made with fresh or frozen swordfish fillets, stale bread, parsley, garlic and a touch of lemon zest, these little meatballs combine the delicate flavor of the fish with a tender, savory texture.
Golden-fried to perfection or simply baked, they pair well with a smooth pea purée, a lemon-yogurt and caper sauce, or a simple fresh salad for a balanced, delightful bite.
They are perfect as a tasty starter, main course or finger food for an elegant aperitif. A creative and delicious way to bring the scent and freshness of the Mediterranean to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz swordfish (weight after cleaning)
- 2 oz stale bread
- to taste milk (or water)
- 1 egg
- 1 oz Parmesan
- 1 clove garlic
- 1/2 cup breadcrumbs
- parsley
- to taste salt
- to taste black pepper
- lemon zest
- 1 1/4 cups vegetable oil
Tools
- 2 Bowls
- 1 Pot
- Paper towels
Steps
Remove the skin and bones from the swordfish. Coarsely chop it with a knife or pulse briefly in a food processor—do not turn it into a paste: the texture should remain rustic.
Soak the bread in milk or water, then squeeze it well and crumble it into a bowl.Add the swordfish, the egg, the Parmesan, the chopped parsley, the breadcrumbs, the lemon zest, salt and pepper.
Mix the mixture well with your hands and shape into small meatballs. If the mixture is too soft, add a little more breadcrumbs.
Fry the swordfish meatballs in plenty of hot vegetable oil until crispy and golden.
Drain them, let them rest on paper towels to remove excess oil and season with salt only just before serving.
Serve hot with a lemon-yogurt sauce, a citrus mayonnaise or a side of fresh salad. Also great as finger food or in a gourmet sandwich!
Alternative cooking methods
In a pan (lighter): Cook the meatballs in a non-stick skillet with a drizzle of olive oil, turning them until they are well browned.
In the oven: Arrange them on a baking sheet with a drizzle of oil and bake at 356°F for about 20 minutes, turning them halfway through.
