Swordfish burger recipe
This is one of my signature dishes and my take on a traditional beach food served in the Caribbean. It translates perfectly for British Summer time, or any time for that matter!
Even though it is fried, the fish is actually very light as the high heat of the oil seals the breadcrumbs into a crispy shield protecting and ensuring that the fish is moist, flavoursome and absolutely not greasy. Try it with my tamarind aioli.
Scroll down for the recipe.
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Ingredients
- 4 swordfish steaks, de-skinned
- 1 cup panko breadcrumbs, for coating
- 1 cup plain flour, for coating
- 2 free-range eggs, beaten
- 0.5 iceberg lettuce, shredded
- 2 beef tomato, thickly sliced
- 4 soft baps, sliced in half
- 3 tsp chopped chives
- 0.75 tsp chopped parsley
- 0.75 tsp chopped coriander
- 0.75 tsp chopped thyme
- 0.5 tsp garlic clove, crushed
- 0.5 lime, juice only
- 1 -2 drops of water
- 0.5 chilli (or ¼ of a small scotch bonnet if you dare)
- 1 pinch sea salt
- 1 pinch freshly ground pepper
Details
- Cuisine: Caribbean
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Throw all the marinade ingredients into a blender (free-standing or hand held), and blitz to combine.
- Place the swordfish steaks into a plastic sealable freezer bag along with the marinade, seal and gently massage until all the swordfish looks coated. Place the bag into the fridge to marinade for a few hours, ideally overnight.
- When you are ready to make the burgers, in a deep heavy-based saucepan, or a wok, heat enough oil to completely cover the swordfish steaks, to about 190°, or until a breadcrumb immediately sizzles and becomes golden when dropped into the oil. [Do not leave this pan unattended].
- Whilst waiting for the oil to heat up. Set out three medium-sized bowls (large enough to easily dunk a swordfish steak into). In one bowl place the beaten egg, in the next, the flour, and in the last, the panko crumbs.
- Wipe off any excess marinade from the swordfish and firstly dip into the flour, gently shake off any excess, then into the egg, and finally into the panko, ensuring that the swordfish is well and truly coated. Place aside and do the same with the remaining swordfish steaks.
- Gently place two steaks into the hot oil and fry until crisp and golden-brown, about 4-6 minutes (keep an eye on it) turning halfway. Leave to rest, whilst frying the remaining steaks.
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