Swordfish Burgers With Lemon, Garlic, and Parsley

• 2 lbs swordfish steaks, trimmed of skin and dark connective tissue, cut into chunks
• 4 garlic cloves, minced
• 1 large shallot, finely chopped
• 14 cup fresh flat leaf parsley, chopped
• 1 lemon, zest of
• coarse salt
• coarse black pepper
• extra virgin olive oil, for drizzling
• 4 crusty rolls, split and toasted
• 12 lemon, juice of
• romaine lettuce leaf
• 12 red onion, very thinly sliced
• 1 navel orange, pith and peel removed, sliced into thin disks

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

swordfish, garlic, shallot, flat leaf parsley, lemon, salt, black pepper, extra virgin olive oil, crusty rolls, lemon, romaine lettuce leaf, red onion, orange

Taken from www.food.com/recipe/swordfish-burgers-with-lemon-garlic-and-parsley-236882 (may not work)