Swordfish Burgers With Lemon, Garlic, and Parsley |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 lbs swordfish steaks, trimmed of skin and dark connective tissue, cut into chunks |
4 garlic cloves, minced |
1 large shallot, finely chopped |
1/4 cup fresh flat leaf parsley, chopped |
1 lemon, zest of |
coarse salt |
coarse black pepper |
extra virgin olive oil, for drizzling |
4 crusty rolls, split and toasted |
1/2 lemon, juice of |
romaine lettuce leaf |
1/2 red onion, very thinly sliced |
1 navel orange, pith and peel removed, sliced into thin disks |
Directions:
1. Preheat a big nonstick skillet over med-high heat; preheat broiler on high.
2. Put swordfish into food processor; pulse to coarsely grind the fish; then transfer to a bowl.
3. To the swordfish add garlic, shallots, parsley, lemon zest, salt, pepper, and a drizzle of oil.
4. Form 4 large patties, 1 inch thick; cook in the preheated skillet for 4 minutes on each side until firm but not tough.
5. Char the buns under the broiler and drizzle with oil.
6. Place the burgers on the bottoms of the buns; squeeze some lemon juice over each.
7. Top with romaine, onions, and orange slices.
8. Set the bun tops in place.
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