San Francisco Swordfish Cakes with Spicy Brown Mustard Mascarpone

By • July 16, 2010 • 3 Comments


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Author Notes: The best crab cakes, and sourdough bread I've eaten, have been in San Francisco. So that's what I pictured when I set out to create this swordfish recipe. Cute lil' cakes that were crispy on the outside, while keeping moist and flavor packed on the inside. The swordfish cakes were a great hit! I loved hearing responses from non-fish eater, "WOW, this is perfect." Note: Making sourdough breadcrumbs is a great way to use unwanted, not-so-fresh sourdough! Merry

Serves 6 cakes

  • 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 ¼-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 sautéed.
  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. Variation: Substitute fresh minced ginger for the thyme.

Tags: bread, Entrees, Mascarpone, Swordfish

Comments (3) Questions (0)

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over 1 year ago Sherry dampier

It was ok for a fish cake, I guess I am not crazy over fish cakes. I liked the sauce with it. Maybe this is better as a small appetizer instead of an entree. I think less would be more! Good recipe, but I think I prefer my swordfish grilled.

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almost 4 years ago NakedBeet

Love the variation on the crabcake and the waste not want not philosophy with old bread!

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almost 4 years ago Sagegreen

This sounds very tempting. Thanks!