Serve with oil-and-vinegar-dressed slaw and specialty chips such as Terra brand’s Yukon Gold onion and garlic chips.

　　

Ingredients

4 servings

　　2 pounds swordfish steaks, trimmed of skin and dark connective tissue, cut into chunks

　　4 garlic cloves, minced

　　1 large shallot, finely chopped

　　1/4 cup fresh flat-leaf parsley (a generous handful), chopped

　　Zest of 1 lemon

　　Coarse salt and coarse black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　Crusty rolls, split and toasted

　　Juice of 1/2 lemon

　　Romaine lettuce leaves

　　1/2 red onion, very thinly sliced

　　1 navel orange, pith and peel removed, sliced into thin disks

　　

Step 1

Preheat a large nonstick skillet over medium-high heat. Preheat the broiler to high.

　　

Step 2

Place the swordfish in a food processor and pulse to coarsely grind the fish, then transfer to a bowl. Add the garlic, shallots, parsley, lemon zest, salt, pepper, and a healthy drizzle of EVOO. Form 4 large patties, 1 inch thick, and cook in the preheated skillet for 4 minutes on each side until firm but not tough.

　　

Step 3

Char the buns under the broiler and drizzle with EVOO. Place the burgers on the bottoms of the buns and squeeze some lemon juice over each. Top with romaine, onions, and orange slices. Set the bun tops in place and serve with slaw and chips.

　　Rachael Ray 365: No Repeats