Swordfish Burgers With Lemon, Garlic, and Parsley

Name: Swordfish Burgers With Lemon, Garlic, and Parsley
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 2 lbs 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, chopped; 1 lemon, zest of; coarse salt; coarse black pepper; extra virgin olive oil, for drizzling; 4 crusty rolls, split and toasted; 1/2 lemon, juice of; romaine lettuce leaf; 1/2 red onion, very thinly sliced; 1 navel orange, pith and peel removed, sliced into thin disks

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 38mins
Ingredients:: 13
Serves:: 4

ingredients

2 lbs 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, chopped
1 lemon, zest of
coarse salt
coarse black pepper
extra virgin olive oil, for drizzling
4 crusty rolls, split and toasted
¹⁄₂ lemon, juice of
romaine lettuce leaf
¹⁄₂ red onion, very thinly sliced
1 navel orange, pith and peel removed, sliced into thin disks

directions

Preheat a big nonstick skillet over med-high heat; preheat broiler on high.
Put swordfish into food processor; pulse to coarsely grind the fish; then transfer to a bowl.
To the swordfish add garlic, shallots, parsley, lemon zest, salt, pepper, and a drizzle of oil.
Form 4 large patties, 1 inch thick; cook in the preheated skillet for 4 minutes on each side until firm but not tough.
Char the buns under the broiler and drizzle with oil.
Place the burgers on the bottoms of the buns; squeeze some lemon juice over each.
Top with romaine, onions, and orange slices.
Set the bun tops in place.