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
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 This Recipe
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.