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
finely grated Parmesan cheese (canister not fresh)
lemon pepper seasoning
celery sticks, (1/2 cup chopped celery)
swordfish, rinse, pat dry, cut 1-inch chunks
light tasting olive oil
Mascarpone cheese, soften
Spicy Brown Mustard
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.