Tropical Swordfish Burgers |
|
 |
Prep Time: 120 Minutes Cook Time: 8 Minutes |
Ready In: 128 Minutes Servings: 4 |
|
Swordfish rules Ingredients:
4 tablespoons unsalted butter, softened |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh parsley |
1 teaspoon lemon pepper |
sea salt |
2 ripe mangoes, peeled and diced |
1 vidalia onion, chopped |
3 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
sea salt |
fresh ground black pepper |
2 (10 ounce) swordfish steaks, halved (about 3/4 inch thick) |
3 tablespoons fresh lime juice |
4 tablespoons low sodium soy sauce |
3 tablespoons olive oil |
1 tablespoon minced fresh ginger |
1 garlic clove, mashed |
sea salt |
fresh ground black pepper |
4 deli-style rolls |
Directions:
1. Make the Mango Salsa: combine the mangoes, onion, cilantro, and lime juice in a glass bowl; season to taste with salt and pepper; toss thoroughly.
2. Cover and chill at least 1 hour.
3. Make the Herb Butter: in a bowl, mix the butter, chives, parsley, and lemon pepper; season with salt; set aside.
4. Make the burgers: trim the swordfish pieces to fit the rolls.
5. In a bowl, whisk the lime juice, soy sauce, olive oil, ginger, garlic, salt, and pepper.
6. Add the swordfish, tossing to coat it; cover the bowl with plastic wrap and refrigerate for at least 2 hours.
7. Preheat a broiler or charcoal/gas grill to medium-high heat.
8. Broil or grill the burgers, flipping once, until the cooked sides are browned, about 4 minutes on each side.
9. Spread herbed butter on deli rolls; place swordfish on roll bottoms; top with salsa and set roll tops in place.
|
|