Swordfish Burgers With Lemon, Garlic, and Parsley

Categories: Fish, Hamburgers, Main Dish, 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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