- 1 1/2-2 pounds swordfish
- 1 orange, zested
- A handful of flat leaf parsley, finely chopped
- 3-4 cloves garlic, peeled
- 2-3 scallions, whites and greens, finely chopped
- Salt and pepper
- 1/4 cup extra virgin olive oil (EVOO)
- 4 roasted red peppers
- 4 Kaiser rolls or other crusty rolls
- Leaves of romaine lettuce, from the heart
- 1/2 red onion, thinly sliced
- 1 bag fancy olive oil potato chips
Trim fish of dark flesh near the bloodline of the fish and cut away the skin. Cut the fish into chunks and pat dry. Add fish cubes to food processor and pulse into a coarse grind.
Wash up and transfer fish to a bowl. Add the zest of 1 orange to the fish. Add chopped parsley to the bowl, then grate the garlic into the bowl and add scallions, salt and pepper. Mix fish to combine with the parsley-scallions mixture and form four large 1-inch thick patties.
Heat 1/4 cup EVOO in a large skillet over medium-high heat. Cook the burgers for 10-12 minutes, turning once.
While burgers cook, wash and return the processor bowl to the machine and add the red peppers to it. Puree the roasted red peppers and reserve.
Remove the skin of the zested orange. Thinly slice the orange into disks and reserve.
To assemble, split rolls and set burgers on bun bottoms. Top burgers with sliced oranges, romaine lettuce leaves and red onions and set bun tops in place with a generous slather of roasted red pepper paste. Serve with a few chips alongside.