Herbed Swordfish Burgers


This is a recipe I contributed to my friend Renee Shepherd’s book, More Recipes from a Kitchen Garden. It is a wonderful method for cooking swordfish. The burgers are great with or without buns as a main course.
1 pound swordfish steaks, trimmed and cubed
1/2 large red bell pepper
1 medium onion
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
salt and freshly ground black pepper, to taste
1/4 to 1/2 cup bread crumbs

Accompaniments: Red Pepper Mayonnaise, lettuce, tomato, thinly sliced red onion, toasted buns or bread
1 In a food processor, coarsely chop fish, then place in mixing bowl.

2 Process pepper and onion to a fine mince, and add to fish. Add remaining ingredients, using enough bread crumbs to bind. Mixture should be very moist, yet hold together enough to form patties.

3 Press into 4 patties, sizing patties to fit rolls, as the burgers will not shrink during cooking. Refrigerate at least 1/2 hour.

4 Grill over medium coals or cook in a lightly oiled pan, approximately 5 minutes on each side. Serve on toasted buns with lettuce, tomato, onion and Red Pepper Mayonnaise.

servings  use metric
original recipe yield: 4 Servings
Notes Reprinted with permission from More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.

If you use our recipes - please give foodie kitchen credit and link to