Ingredients

SALSA VERDE
Makes 4 cups
2 bunches Italian parsley, picked and cleaned
3 slices (approx 2 ounces) white bread, soaked in 2 tablespoons white wine vinegar
12-15 cornichons
1/4 cup capers – rinsed
4-5 anchovies
1 3/4 cups extra virgin olive oil
Gray salt to taste
Freshly ground black pepper to taste
1 hard boiled egg

SWORDFISH MEATBALLS
3 Swordfish filets, skinned and diced
1 cup salsa verde
1 egg
3 cups bread crumbs
2 teaspoons Calabrian Chili
Salt and pepper to taste
1/2 cup pecorino cheese
1/4 cup preserved lemon, minced
4 cups panko crumbs
6 eggs, beaten (for batter)
2 cups all purpose flour

FISHERMAN’S SAUCE
1 onion, sliced
4 garlic cloves, minced
6 anchovy filets
2 tablespoons capers
1 bay leaf
Tomato puree, to taste

CALABRIAN TARTARE SAUCE
1 cup mayo
1 1/2 teaspoons Calabrian Chili
8 cornichons minced
1 tablespoon capers
Salt and pepper to taste

Directions

SALSA VERDE
Using a vita prep blend all the ingredients together, taste for seasoning and adjust consistency if need be.

SWORDFISH MEATBALLS
Toss the swordfish in the salsa verde and sauté in hot sauté pan with olive oil until medium rare. 
Place into large stainless steal bowl, let cool.
When cool, using your hands, squeeze the swordfish into small pieces. 
Add egg, bread crumbs, chili, salt & pepper, cheese, lemon, mix well & let cool.
Once cool, portion into 25 cent size pieces, roll into round balls and refrigerate for 15 minutes.
Pass the fish balls through the flour, eggs and then panko crumbs.
Place in pan to cook until done.

FISHERMAN’S SAUCE
Sauté onion and garlic for seven minutes in extra virgin olive oil.
Add anchovies, capers, bay leaf, tomato, and sauté.

CALABRIAN TARTARE SAUCE
Mix ingredients together and serve with Swordfish Meatballs