Swordfish Burgers Recipe

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June Published: December 7, 2020 Modified: August 17, 2021
Swordfish Burgers Recipe

How To Make Swordfish Burgers

Get grilling on a batch of these scrumptious swordfish burgers! It comes with a tangy lemon vinaigrette for a more flavorful meal.

Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes

Serves:

Ingredients

  • 24ozswordfish steaks,skin removed
  • 3tbspchives,chopped
  • 2garlic cloves
  • 1shallot
  • ¼cupbreadcrumbs
  • lemon zest
  • salt and fresh pepper
  • oil spray
  • romaine,or mixed greens, chopped

For Lemon Vinaigrette:

  • 1lemon,juiced
  • 8tspextra virgin olive oil
  • salt and fresh pepper

Instructions

  1. Cut the fish into large chunks, then put about ¼ of the fish into a food processor along with the garlic and shallots.

  2. Pulse until it becomes almost pasty.

  3. Place the mixture into a medium bowl.

  4. Place the remaining fish into the food processor, then pulse until chopped.

  5. Combine with the rest of the fish in the bowl, then add the chives, lemon zest, breadcrumbs, salt and pepper.

  6. Mix well, then form them into 4 patties.

  7. In a large non-stick skillet, spray a little oil and heat on medium-high.

  8. Add the fish, then cook for 4 minutes on each side.

Lemon Vinaigrette:

  1. Whisk the juiced lemon, olive oil, salt, and pepper in a small bowl.

  2. Serve the fish burgers over a bed of romaine, then drizzle with lemon vinaigrette, and enjoy!

Recipe Notes

 

Alternatively, you can grill the swordfish burgers. Simply grill them for 4 minutes on each side, being 4 to 6 inches above the fire on a lightly oiled grill rack.

 

Nutrition

  • Calories: 398.53kcal
  • Fat: 23.77g
  • Saturated Fat: 4.30g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 13.59g
  • Polyunsaturated Fat: 3.92g
  • Carbohydrates: 10.13g
  • Fiber: 1.60g
  • Sugar: 2.01g
  • Protein: 35.18g
  • Cholesterol: 112.26mg
  • Sodium: 518.97mg
  • Calcium: 40.99mg
  • Potassium: 823.89mg
  • Iron: 1.48mg
  • Vitamin A: 66.64µg
  • Vitamin C: 10.64mg
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