1.5 lbs (24oz) swordfish, skin removed
3 tbsp chopped chives
2 garlic cloves
1 packet herb zippers, crushed
Lemon zest
Sea salt and fresh pepper
Mixed greens or chopped romaine
1 ½ cups Walden Farms Balsamic Vinaigrette

Cut fish into large chunks and put about ¼ of the fish into a food processor along with

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 lemon zest, herb zipper crumbs, sea salt and pepper.
Mix well and form into 4 patties.

In a large non-stick skillet, spray a little olive oil and heat on medium. Add fish and cook
about 5-6 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.

Serve fish burgers over a bed of greens and drizzle with Balsamic vinaigrette and sprinkle
with chives.

Carb count: 3.5 grams/serving

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