Swordfish Balls and Red Gravy Recipe

Name: Swordfish Balls and Red Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound swordfish; 3/4 cup fresh breadcrumbs, soaked in 1/2 cup water; 1/4 cup chopped fresh Italian parsley; 1/2 cup grated Pecorino Romano cheese; 3 cloves garlic, finely minced; 1 egg; Salt and ground pepper; 3 tablespoons olive oil; 3 cloves garlic, chopped; 1 small onion, chopped; 1/4 cup fresh capers, rinsed if salted; 1/4 cup pitted Italian black olives, quartered; 1 tablespoon tomato paste; One 28-ounce can crushed to tomatoes; 1/2 cup fresh basil leaves; Salt and ground pepper; 1/4 cup olive oil; Pasta, for serving

Servings: persons

1 pound swordfish
3/4 cup fresh breadcrumbs, soaked in 1/2 cup water
1/4 cup chopped fresh Italian parsley
1/2 cup grated Pecorino Romano cheese
3 cloves garlic, finely minced
1 egg
Salt and ground pepper
3 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
1/4 cup fresh capers, rinsed if salted
1/4 cup pitted Italian black olives, quartered
1 tablespoon tomato paste
One 28-ounce can crushed to tomatoes
1/2 cup fresh basil leaves
Salt and ground pepper
1/4 cup olive oil
Pasta, for serving

1
For the swordfish balls: Remove the skin from the swordfish and cut into chunks.
2
Place the chunks in a food processor and pulse until the texture resembles ground beef.
3
Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper.
4
Mix well.
5
Cover the bowl and place in the refrigerator for 2 hours.
6
For the red gravy: Heat the olive oil in a large pot over medium heat.
7
Add the garlic and onions and saute until softened, about 5 minutes.
8
Add the capers, olives and tomato paste and saute for 2 to 3 minutes.
9
Add the crushed tomatoes, fresh basil and salt and pepper to taste.
10
Let simmer on low for 30 minutes.
11
Remove the swordfish mixture from the refrigerator.
12
Heat the olive oil in a large frying pan over medium heat.
13
Form the mixture into balls a little smaller than a tennis ball.
14
You should get about 12 balls.
15
Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.
16
Remove and add these balls to your gravy.
17
Simmer for another 30 minutes.
18
Serve the swordfish balls and gravy over your favorite pasta.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound swordfish, 3/4 cup fresh breadcrumbs, soaked in 1/2 cup water, 1/4 cup chopped fresh Italian parsley, 1/2 cup grated Pecorino Romano cheese, and more.

Yes, Swordfish Balls and Red Gravy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swordfish Balls and Red Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions