Serving Size: 1 burger

1.5 lbs swordfish steaks, skin removed
3 tbsp chopped chives
2 garlic cloves
1 shallot
1/4 cup breadcrumbs
Lemon zest
salt and fresh pepper
oil spray
mixed greens or chopped romaine
1 lemon, juiced
8 tsp extra virgin olive oil

Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots. Pulse until it becomes almost pasty. Place into a medium bowl. Place the remaining fish into food processor and pulse on and off until chopped. Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. Mix well and form into 4 patties.

In a large non-stick skillet, spray a little oil and heat on medium-high. Add fish and cook about 4 minutes on each side.

To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack. Grill on medium flame, about 4 minutes each side.

Whisk lemon juice, olive oil and salt/pepper in a small bowl. Drizzle over cooked burgers. Serve over a bed of mixed greens. Enjoy!

Calories: 304.3
Fat: 16.0 g
Protein: 33.4 g
Carb: 5.3 g
Fiber: 0.7 g
Sugar: 0.1 g
Sodium: 148.8 mg