Note to Self:

Saturday, May 5, 2012

Fish Meat(less) Balls


This is a play on traditional spaghetti-and-meatballs...in place of meat I used fish for the balls. I could have called it by it's fancy-sounding Italian name, polpette di pesce, or it's French cousin, boulettes de poisson, but in English it is what it is...fish meat(less) balls. Anyhow, these are so easy to make and really delicious. If you like fish and pasta (as I do) then you will love these. I used tuna but you can really use any fish you like (so long as it is fresh), and while I finished cooking them in tomato sauce and ate them with pasta, they are great on their own or served with a side of rice pilaf. To make them you simply puree all of the ingredients in a food processor, shape them into balls, and saute them in olive oil. Delicious. The recipe is below.


 Fish Meat(less) Balls
Serves 4
1 pound fish, diced
2 slices whole wheat bread, crusts removed, diced
2 large eggs
1 small bunch parsley, chopped
1/2 small onion, diced
2 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon crushed hot pepper
1/2 teaspoon sea salt

Combine all of the ingredients in a food processor and process until a smooth paste. Shape into balls. Heat a cast iron or non-stick skillet with a few tablespoons olive oil over medium high heat. Saute the fish balls on all sides until browned and cooked through or finish cooking them in sauce.


Urban Simplicity.

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