Swordfish Balls

By GratefulSea

Ingredients

• 2 pounds swordfish, skin and red parts removed, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 3/4 cup panko
• 1/2 cup flat-leaf parsley
• Zest of 1 large lemon
• 2 large cloves garlic
• 1 small plum tomato, seeded and finely chopped
• 3 Tablespoons grated red onion
• 2 Tablespoons EVOO
• Lemon wedges

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 425 degrees. In a food processor, pulse the swordfish until coarsely ground. Transfer to a medium bowl; add salt and pepper. Using your hands, mix in the egg and panko.

On a cutting board, make a gremolata by chopping together the parsley, lemon zest and garlic. Gently mix the gremolata, tomato, red onion and EVOO into the swordfish mixture.
Roll the swordfish mixture into walnut-size balls (about 2 tbsp. each) and arrange on a large rimmed baking sheet lined with parchment. Bake until the meatballs are cooked through and lightly browned in spots, about 15 minutes.

Squeeze the lemon wedges over the meatballs; serve with arugula salad.