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.
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