Swordfish Burgers with Lemon, Garlic, and Parsley

• 2 pounds swordfish steaks, trimmed of skin and dark connective tissue, cut into chunks
• 4 garlic cloves, minced
• 1 large shallot, finely chopped
• 1/4 cup fresh flat-leaf parsley (a generous handful), chopped
• Zest of 1 lemon
• Coarse salt and coarse black pepper
• Extra-virgin olive oil (EVOO), for drizzling
• Crusty rolls, split and toasted
• Juice of 1/2 lemon
• Romaine lettuce leaves
• 1/2 red onion, very thinly sliced
• 1 navel orange, pith and peel removed, sliced into thin disks

1. Preheat a large nonstick skillet over medium-high heat.
2. Preheat the broiler to high.
3. Place the swordfish in a food processor and pulse to coarsely grind the fish, then transfer to a bowl.
4. Add the garlic, shallots, parsley, lemon zest, salt, pepper, and a healthy drizzle of EVOO.
5. Form 4 large patties, 1 inch thick, and cook in the preheated skillet for 4 minutes on each side until firm but not tough.
6. Char the buns under the broiler and drizzle with EVOO.
7. Place the burgers on the bottoms of the buns and squeeze some lemon juice over each.
8. Top with romaine, onions, and orange slices.
9. Set the bun tops in place and serve with slaw and chips.

swordfish, garlic, shallot, parsley, lemon, salt, extravirgin olive oil, crusty rolls, lemon, red onion, orange

Taken from www.epicurious.com/recipes/food/views/swordfish-burgers-with-lemon-garlic-and-parsley-374391 (may not work)