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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
- In food processor, fine mince sourdough bread, Parmesan cheese and lemon pepper to equal 2 cups crumbs; set aside.
- 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.
- 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
- Spicy Brown Mustard Mascarpone: In a small bowl stir together Mascarpone and mustard. Variation: Substitute fresh minced ginger for the thyme.
- This recipe was entered in the contest for Your Best Swordfish Recipe