Swordfish burger recipe

Name: Swordfish burger recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks, de-skinned; 1 cup panko breadcrumbs, for coating; 1 cup plain flour, for coating; 2 free-range eggs, beaten; 0.5 iceberg lettuce, shredded; 2 beef tomato, thickly sliced; 4 soft baps, sliced in half; 3 tsp chopped chives; 0.75 tsp chopped parsley; 0.75 tsp chopped coriander; 0.75 tsp chopped thyme; 0.5 tsp garlic clove, crushed; 0.5 lime, juice only; 1 -2 drops of water; 0.5 chilli (or 1/4 of a small scotch bonnet if you dare); 1 pinch sea salt; 1 pinch freshly ground pepper

Servings: persons

4 swordfish steaks, de-skinned
1 cup panko breadcrumbs, for coating
1 cup plain flour, for coating
2 free-range eggs, beaten
0.5 iceberg lettuce, shredded
2 beef tomato, thickly sliced
4 soft baps, sliced in half
3 tsp chopped chives
0.75 tsp chopped parsley
0.75 tsp chopped coriander
0.75 tsp chopped thyme
0.5 tsp garlic clove, crushed
0.5 lime, juice only
1 -2 drops of water
0.5 chilli (or 1/4 of a small scotch bonnet if you dare)
1 pinch sea salt
1 pinch freshly ground pepper

1
Throw all the marinade ingredients into a blender (free-standing or hand held), and blitz to combine.
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.
3
Place the bag into the fridge to marinade for a few hours, ideally overnight.
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.
5
[Do not leave this pan unattended].
6
Whilst waiting for the oil to heat up.
7
Set out three medium-sized bowls (large enough to easily dunk a swordfish steak into).
8
In one bowl place the beaten egg, in the next, the flour, and in the last, the panko crumbs.
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.
10
Place aside and do the same with the remaining swordfish steaks.
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.
12
Leave to rest, whilst frying the remaining steaks.

565

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 swordfish steaks, de-skinned, 1 cup panko breadcrumbs, for coating, 1 cup plain flour, for coating, 2 free-range eggs, beaten, and more.

Yes, Swordfish burger recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!