Recipe: Sicilian-Style Tuna or Swordfish Burgers

Sicilian-style tuna or swordfish burgers
Sicilian-style tuna or swordfish burgers
Posted: June 07, 2012

1? pounds skinless tuna or swordfish steaks, trimmed of any dark-colored meat and cut into 2-inch cubes

4 cloves garlic, grated or finely chopped

1 teaspoon crushed red pepper flakes

Kosher salt and pepper

1 lemon

? cup finely chopped flat-leaf parsley

1? cups panko bread crumbs

Extra virgin olive oil or vegetable oil, for shallow frying and drizzling

2 vine-ripened or plum tomatoes, seeded and chopped

3 tablespoons capers

? cup finely chopped red onion

A small handful of basil leaves, thinly sliced

4 ciabatta rolls or other crusty rolls, split.

1. Pulse the fish cubes in a food processor until finely chopped. Transfer to a large bowl and add the garlic and red pepper flakes; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties of even thickness.

2. Grate the zest from the lemon. In a shallow bowl, mix together ? cup of the parsley, the lemon zest, and panko. Press the burgers in the seasoned crumbs to coat them completely.

3. Heat a thin layer of the oil in a large skillet over medium to medium-high heat. Cook tuna burgers, turning once, 8 minutes, or until golden brown and slightly pink at the center. Cook swordfish burgers, turning once, 10 to 12 minutes, or until cooked through. Squeeze the juice of ? lemon over the patties just before removing them from the skillet.

4. In a medium bowl, combine the remaining ? cup parsley, the tomatoes, capers, red onion, and basil. Drizzle with extra virgin olive oil and season with salt and pepper.

5. Place the burgers on the roll bottoms and top with tomato relish. Set the roll tops in place.

Per serving:   620 calories, 61 grams protein, 50 grams carbohydrates, 5 grams sugar, 18 grams fat, 83 milligrams cholesterol, 580 milligrams sodium, 4 grams dietary fiber

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