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1
Throw all the marinade ingredients into a blender (free-standing or hand held), and blitz to combine.
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2
Place the swordfish steaks into a plastic sealable freezer bag along with the marinade, seal and gently massage until all the swordfish looks coated.
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3
Place the bag into the fridge to marinade for a few hours, ideally overnight.
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4
When you are ready to make the burgers, in a deep heavy-based saucepan, or a wok, heat enough oil to completely cover the swordfish steaks, to about 190, or until a breadcrumb immediately sizzles and becomes golden when dropped into the oil.
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5
[Do not leave this pan unattended].
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6
Whilst waiting for the oil to heat up.
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7
Set out three medium-sized bowls (large enough to easily dunk a swordfish steak into).
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8
In one bowl place the beaten egg, in the next, the flour, and in the last, the panko crumbs.
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9
Wipe off any excess marinade from the swordfish and firstly dip into the flour, gently shake off any excess, then into the egg, and finally into the panko, ensuring that the swordfish is well and truly coated.
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10
Place aside and do the same with the remaining swordfish steaks.
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11
Gently place two steaks into the hot oil and fry until crisp and golden-brown, about 4-6 minutes (keep an eye on it) turning halfway.
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12
Leave to rest, whilst frying the remaining steaks.
