Home » Zucchini croquettes and swordfish with spicy sauce

Zucchini croquettes and swordfish with spicy sauce

by Ada Parisi
5 min read

I fell back on kibble. Today I present the croquettes of swordfish, Mint and Zucchini, soft and tasty, accompanied by a spicy tomato sauce, small. Indeed, very spicy. Maybe the picture is not clear, but the background is the garden of my Beach House and meatballs are laid on the leaves of the Sycamore tree that grows in front of the balcony of my room. The croquettes are very easy to prepare: swordfish and Zucchini are used and for cooking is simply the short time FRY. The spicy sauce gives the dish that 'sprint’ that offsets the sweetness of Zucchini. Place the swordfish and mint croquettes in the middle of the table during the cocktail, I will remain a.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



300 grams of swordfish

2 green Zucchini

40 grams of grated pecorino cheese Dop

20 grams of shredded PDO Parmigiano Reggiano

1 clove of garlic

fresh mint as required

salt and pepper

2 slices of sandwich bread

whole milk as required

1 egg

peanut oil for frying as required

wart just enough to coat the croquettes


250 millilitres of tomato sauce

half an onion

sugar as required

salt to taste

a chili pepper

extra virgin olive oil as required


Coarsely chop the swordfish with knife, then finely chop the garlic and mint. Grate the zucchini in a colander and put two pulp: salt and cover them by putting a weight on top so that they lose vegetation water. Put the bread in a bowl with a few tablespoons of milk, not too.

Now mix together in a large bowl the zucchini well wring, the bread in a box also well squeezed, the swordfish, Mint, pecorino, parmesan and egg. Mix thoroughly (I dough with your hands) and season with salt and pepper. Form with this compound round nuggets as big as a ping-pong ball and dip them carefully in lightly salted grits. FRY in peanut oil.

For the sauce, Finely chop the onion and fry over low heat in a saucepan with a little extra virgin olive oil. When withered unite the tomato sauce, a pinch of sugar (adjust the amount according to your taste, I like sweet sauce), salt and pepper cut in thin slices if you like very spicy. If you like little spicy put it whole and take it out after a few minutes of cooking. Simmer the sauce until it looks quite restricted, must be a sauce very pulled and very intense.

Serve the hot croquettes with sauce on the side.

MATCHING: We would like to suggest a Sicilian beer with this seafood dish it's paired with a spicy tomato sauce. And the choice falls on Paul Bricius Special Ale, It is characterized by a rich foam, with scents of citrus, honey, wheat and a slight bitter note, making it pleasant.

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Catherine March 11, 2014 - 07:30

Thanks I'll try for sure

Sicilians creative in the kitchen March 11, 2014 - 10:48

Thanks Catherine, and welcome to my blog. Let me know, ADA

Martina October 3, 2013 - 22:35

Recipe inserted, Thank you very much !!! See you soon, Martina

Valentina September 29, 2013 - 21:23

And I believe that go like hot cakes, Dear Ada! I love Tater Tots and I love the zucchini… and then the combination you've created with swordfish I love it! I'll try omitting only the spiciness of the sauce because, Unfortunately, I won't tolerate much. A hug and congratulations, good start of week :**

Sicilians creative in the kitchen September 29, 2013 - 23:32

Thanks Valentina! But yes get the spicy, Indeed, Add a pinch of sugar and the contrast will be yummy! A hug, ADA


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