Dinner
Swordfish Burgers
Swordfish steaks are chopped fine with garlic, shallot, and breadcrumbs, then formed into thick patties that sear to a golden crust. The firm, meaty fish sits over crisp greens tossed in bright lemon vinaigrette, delivering clean, savory bites with a touch of citrus.
- Total
- 18 min
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 304
- Protein
- 33g
- Carbs
- 5g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 0g
- Sodium
- 149mg
Ingredients
- 1 1/2 lb 24 oz swordfish steaks, skin removed
- 3 tbsp chopped chives
- 2 garlic cloves
- 1 shallot
- 1/4 cup breadcrumbs
- lemon zest
- salt and fresh pepper
- oil spray
- mixed greens or chopped romaine
- 1 lemon (juiced)
- 8 tsp extra virgin olive oil
- salt and fresh pepper
Instructions
- Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots.
- Pulse until it becomes almost pasty.
- Place into a medium bowl.
- Place the remaining fish into food processor and pulse on and off until chopped.
- Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper.
- Mix well and form into 4 patties.
- In a large non-stick skillet, spray a little oil and heat on medium-high.
- Add fish and cook about 4 minutes on each side.
- To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack.
- Grill on medium flame, about 4 minutes each side.
- Whisk vinaigrette ingredients in a small bowl.
- Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.