Sicilian Swordfish Meatballs | Polpette di Pesce Spada

Directions

• Remove skin from the swordfish, wash well and cut it into small cubes. Once the swordfish has been chopped, separate half of it and chop finely into a paste. This will result in a nicely textured swordfish ball. Place all of the swordfish into a medium sized mixing bowl.
• Add 1 cup breadcrumbs, egg, pine nuts, shredded mint leaves, lemon zest, a bit of sea salt and freshly ground black pepper to the bowl.
• Using your hands, gently, but thoroughly mix, adding 2nd cup of breadcrumbs as needed to achieve desired pasty texture (similar to a meatball)
• Line a baking sheet with a piece of parchment.
• Season flour with salt to taste and place on plate.
• Using you hands, form the mixture into 1″ balls and roll each into the flour, lay on the parchment lined baking sheet. Refrigerate the finished balls for a few hours.
• In a fry pan, add olive oil. Heat over medium high heat until the oil is hot. Remove the swordfish balls from the refrigerator and prepare a paper towel lined plate. Place the balls into the hot oil. Give the balls time to completely brown on all sides. As the balls become brown on all sides remove them to the paper towel to drain of any excess oil.
• (using your favorite marinara sauce recipe) warm the sauce, do not over heat… Place the fried balls into the sauce once it is warm, turning them to be sure that they are all coated in the sauce. This step is only to coat in sauce, and warm through.
• Spoon a bit of sauce into serving bowl and place balls in bowl, garnish with mint, or fennel.