San Francisco Swordfish Cakes With Spicy Brown Mustard Mascarpone

• 3 to 5 slices sourdough bread
• 2 tablespoons finely grated Parmesan cheese (canister not fresh)
• 1/2 teaspoon lemon pepper seasoning
• 2 green onions
• 2 celery sticks, (1/2 cup chopped celery)
• 1 teaspoon fresh thyme
• 1 clove garlic
• 1 teaspoon lemon zest
• 1.5 pounds swordfish, rinse, pat dry, cut 1-inch chunks
• 2 teaspoons tamari sauce
• 1/2 teaspoon sea salt
• 1 egg white
• 2 tablespoons light tasting olive oil
• 4 ounces Mascarpone cheese, soften
• 2 tablespoons Spicy Brown Mustard
• 2 tablespoons chopped fresh chives

1. In food processor, fine mince sourdough bread, Parmesan cheese and lemon pepper to equal 2 cups crumbs; set aside.
2. In 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 1/4-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 sauteed.
3. Heat 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
4. Spicy Brown Mustard Mascarpone: In a small bowl stir together Mascarpone and mustard. rnrnVariation: Substitute fresh minced ginger for the thyme.

bread, parmesan cheese, lemon pepper, green onions, celery, thyme, clove garlic, lemon zest, swordfish, tamari sauce, salt, egg, light tasting olive oil, mascarpone cheese, brown mustard, fresh chives

Taken from food52.com/recipes/5752-san-francisco-swordfish-cakes-with-spicy-brown-mustard-mascarpone (may not work)