Swordfish Polpette with Arugula Pistou

Foodnetwork

Ready in: 60 minutes
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 28
Dairy Free

Ingredients

  • 2 handfuls arugula
    Produce
  • 1/2 cup bread crumbs
    Pasta and Rice
  • 3 or 4 cloves garlic (to taste), finely chopped
    Produce
  • 1 large free-range organic egg, beaten
    Milk, Eggs, Other Dairy
  • 3 tablespoons EVOO, plus more to toast panko and bread crumbs
    Oil, Vinegar, Salad Dressing
  • 1 cup loosely packed fresh flat-leaf parsley tops
    Produce
  • 1 to 2 cloves garlic
    Produce
  • 1 lemon, juiced
    Produce
  • Grated zest of 2 organic lemons
    Produce
  • 1/4 cup olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 cup panko bread crumbs
    Bakery/Bread;Ethnic Foods;Oil, Vinegar, Salad Dressing;Baking
  • 1 plum tomato, seeded and finely chopped
    Produce
  • 3 tablespoons grated red onion
    Produce
  • Salt and pepper
    Spices and Seasonings
  • 1 1/4 to 1 1/2 pounds swordfish (trimmed weight), all skin and bloodlines removed, coarsely chopped
    Seafood

Steps

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Add a drizzle of EVOO to a small skillet and toast the panko and bread crumbs until golden.
  • Remove and cool.
  • In a food processor, pulse-chop the fish into very fine pieces, then transfer to a bowl. Season with salt and pepper.
  • On a cutting board, chop the parsley, then add the lemon zest and garlic and continue chopping these together to form a gremolata.
  • Add the gremolata to the fish, along with the egg, onion, tomato, 3 tablespoons EVOO, and cooled bread crumbs.
  • Mix to combine.
  • Use a 2-ounce scoop or spoon out about 2 rounded tablespoons of the swordfish mixture and roll one test ball (about the size of an oversize walnut). Roast for 10 to 12 minutes to taste for seasoning. Adjust the seasonings, if necessary, then roll the remaining balls and roast until opaque, cooked through, and lightly golden at the edges, 10 to 12 minutes.
  • Serve with Arugula Pistou on the side.
  • Add the lemon juice, arugula, olive oil, and garlic to a high powered blender and blend until smooth. Adjust seasoning with salt and pepper.

Nutrition

  • Calories: 77.25  cal  (3.86%)
  • Fat: 5.16  g  (7.95%)
  • Saturated Fat: 0.9  g  (5.65%)
  • Carbohydrates: 2.83  g  (0.94%)
  • Sugar: 0.39  g  (0.44%)
  • Cholesterol: 20.9  mg  (6.97%)
  • Sodium: 236.94  mg  (10.3%)
  • Protein: 4.81  g  (9.61%)
  • Vitamin K: 39.17  µg  (37.3%)
  • Vitamin D: 2.86  µg  (19.03%)
  • Selenium: 13.08  µg  (18.68%)
  • Vitamin B3: 1.82  mg  (9.12%)
  • Vitamin B6: 0.13  mg  (6.48%)
  • Phosphorus: 64.22  mg  (6.42%)
  • Vitamin E: 0.96  mg  (6.41%)
  • Vitamin B12: 0.37  µg  (6.21%)
  • Vitamin C: 4.55  mg  (5.51%)
  • Vitamin A: 268.43  IU  (5.37%)
  • Potassium: 120.86  mg  (3.45%)
  • Vitamin B1: 0.05  mg  (3.34%)
  • Folate: 10.03  µg  (2.51%)
  • Iron: 0.45  mg  (2.51%)
  • Manganese: 0.05  mg  (2.5%)
  • Magnesium: 9.74  mg  (2.43%)
  • Vitamin B2: 0.04  mg  (2.18%)
  • Zinc: 0.25  mg  (1.64%)
  • Calcium: 14.92  mg  (1.49%)
  • Vitamin B5: 0.14  mg  (1.42%)
  • Fiber: 0.33  g  (1.32%)
  • Copper: 0.03  mg  (1.25%)

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