The stewed swordfish meatballs they are easy and tasty, the ideal recipe to bring one to the table delicious second course of fish. The light sauce, the chopped pistachios and the lemon zest make this preparation fresh and suitable for the summer.
Ingrediants
- 300 g of swordfish
- 50 g of shelled pistachios
- 1 slice of wholemeal bread
- parsley
- 1 egg
- 1 teaspoon of lemon zest
- milk
- bread crumbs
- salt
For the meatballs
- pepper
- peanut oil for frying
- 1 clove of garlic
- 400 ml of tomato pulp
- fresh basil
- extra virgin olive oil
- salt
- pepper
For the sauce
These are easy and tasty stewed swordfish meatballs they are perfect to bring to the table if you are looking for a second dish of fish simple to make and at the same time delicious.
A recipe that smells already in summer thanks to a particularly light sauce, prepared with tomato pulp: if you love this type of combination with fish, try stewed cod or stewed cuttlefish. And if you just can’t resist the shoe, here are 20 recipes for main courses with sauce to try.
In addition, a creative touch is not missing: the lemon zest in the dough and the pistachio grains protagonist of the breading, make these meatballs with sauce particularly tasty and inviting. As they say, one leads to another!
OTHER TASTY RECIPES: Swordfish rolls; Sicilian Swordfish; Chunks of swordfish with tomato
How to prepare: Stewed swordfish meatballs
Easy Execution Preparation Time 25 min Cooking Time 30 min Servings 4
How to prepare: Stewed swordfish meatballs
Making these stewed swordfish meatballs is very simple. First prepare the sauce: in a pan, season the oil with the crushed garlic. When it is golden, remove it and add the tomato pulp. Stir, season with salt and pepper and cook for the time necessary to reduce everything.
In the meantime, cut the swordfish into cubes and place it in the mixer together with the bread soaked in a little milk, well squeezed, the beaten egg, salt, pepper, parsley and lemon zest. Blend, transfer the mixture into a bowl and knead with your hands, adjusting the consistency with the breadcrumbs. Form the meatballs.
Bread the meatballs in the chopped pistachios and fry them in abundant oil at 170 °. Drain and dry them on absorbent paper. Add the meatballs to the hot tomato sauce, leave to flavor for a few minutes and add the fresh basil chopped with your hands.
Serve immediately.
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