I have found a way to "stretch" expensive fresh fish and also a way to encourage myself to reheat and eat it the next day.
It's rare that I'm in the mood for a piece of fish. I'd much rather chow down on a big ol' burger. So I do the Jedi Mind Trick on myself! I tell myself I'm gonna eat a burger, but it's actually made of fish! And they are so tasty! You can make them with just about any fish! Last night, my FBP brought home swordfish! Here's what I did with them!
(this recipe makes 2 burgers - double up the recipe if you want more)
Lemon-Dijon Swordfish Burgers
4-6 oz. fresh swordfish steak
3/4 - 1 cup panko bread crumbs
salt and pepper
2 garlic cloves minced into a paste
1 fresh lemon squeezed
1 tbsp. Dijon mustard
2 tbsp. olive oil
fresh crushed red pepper ( you can omit if you don't like heat)
Preheat your outdoor grill to medium-high heat. Or oven to 400 degrees.
Chop swordfish with you knife until it is broken down into tiny pieces. You want to be able to make a patty out of it. Put fish in a bowl, and add salt, pepper, egg, and bread crumbs.
In a jar mix the marinade together.
Spoon 3 or 4 tablespoons of the marinade into the bowl with the fish. Mix together. If it's too wet to form a patty, add more bread crumbs. If it's not wet enough, add more marinade. It's an eye ball thing!
Form into patties. Refrigerate for 15 - 30 minutes to let them set up. It will make them easier to grill.
Now you can either grill or bake these. Bake= 10 minutes at 400 degrees.
Grill= Medium -high heat 5 minutes per side. If you are grilling them, make sure you use tin foil and olive oil to coat them so they don't stick.
My IPSY bag came in the mail earlier this week and I refuse to open it!
Find out why I won't open my bag yet by clicking HERE.
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