“I like to make fish burgers because they are lower in saturated fat and cholesterol than other ones. I figure that I can use some avocado because there's not a lot of other fat in the burgers.” —Virginia Anthony of Jacksonville, Florida
- 1/2 cup fat-free mayonnaise
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced chives
- 1 tablespoon sweet pickle relish
- 1 tablespoon lime juice
- 1 teaspoon grated lime peel
- 1-1/2 teaspoons Caribbean jerk seasoning
- 1/8 teaspoon hot pepper sauce
- 1 egg white, lightly beaten
- 4 green onions, chopped
- 1/3 cup soft bread crumbs
- 2 tablespoons minced fresh cilantro
- 2 teaspoons Caribbean jerk seasoning
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1-1/2 pounds grouper or red snapper fillets
- 6 kaiser rolls, split
- 6 lettuce leaves
- 1 medium ripe avocado, peeled and cut into 12 slices
- In a small bowl, combine the first eight ingredients; cover and refrigerate until serving.
- In a large bowl, combine the egg white, onions, bread crumbs, cilantro, jerk seasoning, garlic and salt. Place fish in a food processor; cover and process until finely chopped. Add to egg white mixture and mix well. Shape into six burgers.
- Spray both sides of burgers with cooking spray. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°.
- Serve each on a roll with lettuce, avocado and 5 teaspoons tropical sauce. Yield: 6 servings.
Originally published as Floribbean Fish Burgers with Tropical Sauce in Healthy Cooking June/July 2008, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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