Sicilian Fish Balls.

Sicilian Fish Balls
SERVES 4 FACEBOOKPINTERESTTWITTEREMAILPRINT
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
26 oz. jar Kowalski's Tomato Basil Pasta Sauce

• fresh basil, 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 and sauté just until it starts to become translucent and tender (4-5 min.). Remove onion from pan and 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 and sautéed onion into a large mixing bowl; stir in breadcrumbs, cheese, parsley, oregano, salt and pepper. Mix in eggs; shape into 16 balls (about 1" across). Heat remaining oil in a nonstick skillet over medium-high heat until oil shimmers but does not smoke; add balls to pan, cooking until dark golden-brown and crispy on the edges (3-4 min.). Reduce heat to medium and add sauce to the pan; heat through. Garnish with basil and cheese; serve with pasta, rice, couscous or bread.

DID YOU KNOW?
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.