Make Ahead

San Francisco Swordfish Cakes with Spicy Brown Mustard Mascarpone

July 16, 2010
4 Ratings
  • Serves 6 cakes
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

What You'll Need
  • 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.
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    Sherry dampier

4 Reviews

K April 3, 2016
Do you cook the fish first?
Sherry D. January 12, 2013
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.
NakedBeet July 21, 2010
Love the variation on the crabcake and the waste not want not philosophy with old bread!
Sagegreen July 16, 2010
This sounds very tempting. Thanks!