Sicilian Fish Balls
Ingredients
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1
small yellow onion, finely chopped (about 1 cup)
1 lb.
skinless white fish fillets (such as cod or tilapia)
¾ cup
prepared breadcrumbs
¼ cup
freshly grated Kowalski's Parmesan Cheese, plus more for garnish
¾ oz.
fresh Italian parsley, stems discarded, finely chopped
1 tsp.
dried oregano
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2
eggs, beaten
24 oz. jar
Kowalski's Traditional Tomato Basil Pasta Sauce
- freshly sliced basil leaves, for garnish
- prepared pasta, rice, couscous or bread, for serving
Directions
- In a large skillet, heat about ½ of the oil over medium heat
- Add onion; sauté just until onion starts to become translucent and tender (4-5 min.).
- Remove onion from pan; set aside to cool.
- Add fish to the pan; cook, turning once, until just opaque in center (about 5 min. per side for a 1" thick fillet).
- Remove fish from the pan; let stand until cool enough to handle (about 15 min.).
- Flake fish into a large mixing bowl. Stir in sautéed onion, breadcrumbs, cheese, parsley, oregano, salt and pepper.
- Mix in eggs; shape fish mixture into 16 balls about 1" across.
- In a nonstick skillet, heat remaining oil over medium-high heat until shimmering but not smoking.
- Add fish balls to the pan; cook until dark golden-brown and crispy on the edges (3-4 min.).
- Reduce heat to medium; add sauce to the pan and heat through.
- Garnish fish balls with basil and cheese; serve with pasta, rice, couscous or bread.
Tasty Tip:
- In Sicily, this dish is commonly made with swordfish or even tuna. You can substitute either of these 1:1 for the white fish called for in this recipe.
