Fish Balls In Tomato Basil Sauce Recipes

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
• While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Steps:

• Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour).
• Add the lemon juice, cream, salt and ground black pepper.
• Gently form 25 small balls.
• One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width).
• Cover fish balls completely with strips of dough.
• Slightly press strips to balls.
• Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven).
• For sauce :.
• Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey.

Steps:

• Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
• For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
• Take lumps of paste the size of a small walnut and roll into little balls.
• Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
• Serve accompanied by lemon wedges.

Steps:

• In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.
• Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.
• Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.
• In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and bake for approximately 30-35 minutes.
• Can be served chilled, at room temperature or hot.

Steps:

• Mix all ingredients until light.
• Form into balls.
• Fry in butter!

Steps:

• Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.