• 2 pounds swordfish, skin and red parts removed, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 3/4 cup panko
• 1/2 cup flat leaf parsley
• Zest of 1 large lemon
• 2 large cloves garlic
• 1 small plum tomato, seeded and finely chopped
• 3 tablespoons grated red onion
• 2 tablespoons extra virgin olive oil (EVOO)
• Lemon wedges

Pre-heat the oven to 425°F. In a food processor, pulse the swordfish until coarsely ground. Transfer to a medium size bowl; add salt and pepper. Using your hands, mix in the egg and panko.

On a cutting board, make a gremolata by chopping together the parsley, lemon zest and garlic. Gently mix the gremolata, tomato, red onion and EVOO into the swordfish mixture.

Roll the swordfish mixture into walnut-size balls (about 2 tablespoons each) and arrange on a large rimmed baking sheet lined with parchment. Bake until the meatballs are cooked through and lightly browned in spots, about 15 minutes.

Squeeze the lemon wedges over the meatballs; serve with arugula salad.

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