Swordfish Burgers with Lemon, Garlic, and Parsley Recipe

Name: Swordfish Burgers with Lemon, Garlic, and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds 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 (a generous handful), chopped; Zest of 1 lemon; Coarse salt and coarse black pepper; Extra-virgin olive oil (EVOO), for drizzling; Crusty rolls, split and toasted; Juice of 1/2 lemon; Romaine lettuce leaves; 1/2 red onion, very thinly sliced; 1 navel orange, pith and peel removed, sliced into thin disks

Servings: persons

2 pounds 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 (a generous handful), chopped
Zest of 1 lemon
Coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
Crusty rolls, split and toasted
Juice of 1/2 lemon
Romaine lettuce leaves
1/2 red onion, very thinly sliced
1 navel orange, pith and peel removed, sliced into thin disks

1
Preheat a large nonstick skillet over medium-high heat.
2
Preheat the broiler to high.
3
Place the swordfish in a food processor and pulse to coarsely grind the fish, then transfer to a bowl.
4
Add the garlic, shallots, parsley, lemon zest, salt, pepper, and a healthy drizzle of EVOO.
5
Form 4 large patties, 1 inch thick, and cook in the preheated skillet for 4 minutes on each side until firm but not tough.
6
Char the buns under the broiler and drizzle with EVOO.
7
Place the burgers on the bottoms of the buns and squeeze some lemon juice over each.
8
Top with romaine, onions, and orange slices.
9
Set the bun tops in place and serve with slaw and chips.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 pounds 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 (a generous handful), chopped, and more.

Yes, Swordfish Burgers with Lemon, Garlic, and Parsley 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.

Swordfish Burgers with Lemon, Garlic, and Parsley

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