Merry's Notes:
Expand3 to 5 slices sourdough bread Ask a question about this ingredient
2 tablespoons finely grated Parmesan cheese (canister not fresh) Ask a question about this ingredient
1/2 teaspoon lemon pepper seasoning Ask a question about this ingredient
2 green onions Ask a question about this ingredient
2 celery sticks, (1/2 cup chopped celery) Ask a question about this ingredient
1 teaspoon fresh thyme Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1.5 pounds swordfish, rinse, pat dry, cut 1-inch chunks Ask a question about this ingredient
2 teaspoons tamari sauce Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1 egg white Ask a question about this ingredient
2 tablespoons light tasting olive oil Ask a question about this ingredient
4 ounces Mascarpone cheese, soften Ask a question about this ingredient
2 tablespoons Spicy Brown Mustard Ask a question about this ingredient
2 tablespoons chopped fresh chives Ask a question about this ingredient
In food processor, fine mince sourdough bread, Parmesan cheese and lemon pepper to equal 2 cups crumbs; set aside.
Ask a question about this stepIn food processor, finely mince green onions, celery, thyme, garlic, and lemon zest. Add swordfish to minced ingredients and pulse 7 times to coarsely grind (do not over process, about ¼-inch pieces). In a large mixing bowl, with a large spoon, combine swordfish mixture, 3/4 cup sourdough crumbs, tamari sauce, salt and egg white. Place remaining sourdough crumbs on a dinner plate. Lightly form 6 patties and cover with crumbs. Swordfish patties can be covered and refrigerated or immediately sautéed.
Ask a question about this stepHeat oil in large skillet over medium-high heat. Add swordfish patties. Cook 4-5 minutes per side or until cooked through. Serve with Spicy Brown Mustard Mascarpone and sprinkle with chives. Salt to taste. Yield: 6 patties
Ask a question about this stepSpicy Brown Mustard Mascarpone: In a small bowl stir together Mascarpone and mustard. Variation: Substitute fresh minced ginger for the thyme.
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Rick Field is the founder of the pickle company Rick's Picks.
Love the variation on the crabcake and the waste not want not philosophy with old bread!