Tropical Swordfish Burgers - cooking recipe

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

Preparation

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