Swordfish Croquettes

• 1 pound swordfish, remove the skin and any dark flesh, or blood line, cut into 1-inch chunks
• 3 tablespoons dry bread crumbs
• 1 egg, beaten
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon toasted pine nuts
• 1 tablespoon chopped basil
• 1/4 cup flour for dredging
• 1 cup olive oil
• 1 1/2 cups rich and chunky tomato sauce
• Salt and pepper

1. In the work bowl of your food processor, puree the swordfish until it is a coarse paste.
2. In a bowl mix together the bread crumbs, egg, cheese, pine nuts, and basil.
3. Add the swordfish mixture.
4. It should have a doughy, paste-like consistency.
5. Season with salt and pepper.
6. Using two tablespoons form mixture into 12 football shaped croquettes.
7. In a skillet heat the oil until it a deep fry thermometer reads 375 degrees.
8. Meanwhile, dredge the croquettes in the flour, shaking off the excess.
9. Place the croquettes in the hot oil and fry for 6 minutes, carefully rotating them to insure even browning.
10. Remove and drain on a paper towels.
11. In a sauce pan place the tomato sauce and then add the croquettes.
12. Cook for 5 minutes.
13. Serve in a bowl surrounded by the sauce and garnished with chopped parsley.

swordfish, bread crumbs, egg, parmesan cheese, nuts, basil, flour, olive oil, tomato sauce, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/swordfish-croquettes-recipe.html (may not work)