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, chopped
Zest of 1 lemon
Coarse salt and coarse black pepper
Extra-virgin olive oil, 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
Specialty potato chips such as Terra brand's Yukon Gold onion and garlic chips
Preheat a large nonstick skillet over medium-high heat. Preheat the broiler to high.
Place the swordfish in a food processor and pulse to coarsely grind the fish, then transfer to a bowl. Add the garlic, shallots, parsley, lemon zest, salt, pepper, and a healthy drizzle of EVOO.
Form 4 large patties, 1 inch thick, and 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 EVOO.
Place the burgers on the bottoms of the buns and squeeze some lemon juice over each. Top with romaine, onions, and orange slices.
Set the bun tops in place and serve with slaw and chips.
I wasn't sure how or if I was going to make this meal tonight, since I'm pregnant and can't have swordfish. So I scrounged around in my freezer and found an assortment of leftover frozen fish fillets. So, tonight we had cod, tilapia, and flounder burgers with lemon, garlic, and parsley. It was very flavorful and quite good. I think my orange was a little too old because it had a sort of off flavor. I didn't have a shallot or a red onion, so I just skipped those (I wasn't planning for this meal). It still turned out really good though. I used green leaf instead of romaine lettuce, and I added the slaw and chips to the ingredient list.