San Francisco Swordfish Cakes With Spicy Brown Must

Name: San Francisco Swordfish Cakes With Spicy Brown Mustard Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 5 slices sourdough bread; 2 tablespoons finely grated Parmesan cheese (canister not fresh); 1/2 teaspoon lemon pepper seasoning; 2 green onions; 2 celery sticks, (1/2 cup chopped celery); 1 teaspoon fresh thyme; 1 clove garlic; 1 teaspoon lemon zest; 1.5 pounds swordfish, rinse, pat dry, cut 1-inch chunks; 2 teaspoons tamari sauce; 1/2 teaspoon sea salt; 1 egg white; 2 tablespoons light tasting olive oil; 4 ounces Mascarpone cheese, soften; 2 tablespoons Spicy Brown Mustard; 2 tablespoons chopped fresh chives

Servings: persons

3 to 5 slices sourdough bread
2 tablespoons finely grated Parmesan cheese (canister not fresh)
1/2 teaspoon lemon pepper seasoning
2 green onions
2 celery sticks, (1/2 cup chopped celery)
1 teaspoon fresh thyme
1 clove garlic
1 teaspoon lemon zest
1.5 pounds swordfish, rinse, pat dry, cut 1-inch chunks
2 teaspoons tamari sauce
1/2 teaspoon sea salt
1 egg white
2 tablespoons light tasting olive oil
4 ounces Mascarpone cheese, soften
2 tablespoons Spicy Brown Mustard
2 tablespoons chopped fresh chives

1
["In food processor, fine mince sourdough bread, Parmesan cheese and lemon pepper to equal 2 cups crumbs; set aside.", "In food processor, finely mince green onions, celery, thyme, garlic, and lemon zest. Add swordfish to minced ingredients and pulse 7 times to coarsely grind (do not over process, about 1/4-inch pieces). In a large mixing bowl, with a large spoon, combine swordfish mixture, 3/4 cup sourdough crumbs, tamari sauce, salt and egg white. Place remaining sourdough crumbs on a dinner plate. Lightly form 6 patties and cover with crumbs. Swordfish patties can be covered and refrigerated or immediately sauteed.", "Heat oil in large skillet over medium-high heat. Add swordfish patties. Cook 4-5 minutes per side or until cooked through. Serve with Spicy Brown Mustard Mascarpone and sprinkle with chives. Salt to taste. Yield: 6 patties", "Spicy Brown Mustard Mascarpone: In a small bowl stir together Mascarpone and mustard.
2
Variation: Substitute fresh minced ginger for the thyme."]

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 to 5 slices sourdough bread, 2 tablespoons finely grated Parmesan cheese (canister not fresh), 1/2 teaspoon lemon pepper seasoning, 2 green onions, and more.

Yes, San Francisco Swordfish Cakes With Spicy Brown Mustard Mascarpone falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

San Francisco Swordfish Cakes With Spicy Brown Mustard Mascarpone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions