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.
Yield 4 servings
Ingredients
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. |
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| 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. |
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| 3 | Press into 4 patties, sizing patties to fit rolls, as the burgers will not shrink during cooking. Refrigerate at least 1/2 hour. |
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| 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. |
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notes
Reprinted with permission from More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.
