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DeAnna Lee




Lemon-Dijon Swordfish Burgers

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
1 egg
3/4 - 1 cup panko bread crumbs 
salt and pepper
 
Marinade:
 

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.  



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04/12/2013 1:27PM
Lemon-Dijon Swordfish Burgers
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