Tropical Swordfish Burgers

Swordfish rules

• Ready In: 2 hrs 8 mins
• Serves: 4

Ingredients

• Herbed Butter

• 4  tablespoons unsalted butter, softened
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon lemon pepper
•  sea salt

• Mango Salsa

• 2  ripe mangoes, peeled and diced
• 1  vidalia onion, chopped
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons fresh lime juice
•  sea salt
•  fresh ground black pepper

• Burgers

• 2 (10 ounce)  swordfish steaks, halved (about 3/4 inch thick)
• 3  tablespoons fresh lime juice
• 4  tablespoons low sodium soy sauce
• 3  tablespoons olive oil
• 1  tablespoon  minced fresh ginger
• 1  garlic clove, mashed
•  sea salt
•  fresh ground black pepper
• 4  deli-style  rolls

Directions

1. Make the Mango Salsa: combine the mangoes, onion, cilantro, and lime juice in a glass bowl; season to taste with salt and pepper; toss thoroughly.
2. Cover and chill at least 1 hour.
3. Make the Herb Butter: in a bowl, mix the butter, chives, parsley, and lemon pepper; season with salt; set aside.
4. Make the burgers: trim the swordfish pieces to fit the rolls.
5. In a bowl, whisk the lime juice, soy sauce, olive oil, ginger, garlic, salt, and pepper.
6. Add the swordfish, tossing to coat it; cover the bowl with plastic wrap and refrigerate for at least 2 hours.
7. Preheat a broiler or charcoal/gas grill to medium-high heat.
8. Broil or grill the burgers, flipping once, until the cooked sides are browned, about 4 minutes on each side.
9. Spread herbed butter on deli rolls; place swordfish on roll bottoms; top with salsa and set roll tops in place.