What's On The Menu???

So I've been on a mission to limit the amount of beef I eat because I'm seeing what benefits it can have.  I've been doing really well so far, and I can definitely tell the difference in how my body feels.  I'm less bloated, by digestion system works a lot better, and I generally feel lighter.  Nonetheless, I can't deny that I still crave a juicy burger from time to time.  I'm a Midwestern girl and I was brought up on steak and potatoes so quitting beef was a real shock to the system.  It was a lot easier in the beginning, but as time has gone on I find myself wanting more and more beef.  I'm talking tacos, steak, roast beef, spaghetti, and above all BURGERS!  I've been looking for more beef alternative meats such as fish, pork, and turkey.  I'm still looking for better ways to integrate protein into my diet.  Here is an interesting recipe I found for a fish burger, after I eventually try this one I will see if I can apply it to other fishes to see which I like best.

Swordfish Burgers
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 burger • Old Points: 7 pts • Points+: 8 pts
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

Ingredients:

• 1.5 lbs (24 oz) 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

For the Lemon Vinaigrette:

• 1 lemon, juiced
• 8 tsp extra virgin olive oil
• salt and fresh pepper

Directions: 

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 vinaigrette ingredients in a small bowl. Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.