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Floribbean Fish Burgers with Tropical Sauce

 Floribbean Fish Burgers with Tropical Sauce
“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
6 ServingsPrep: 35 min. Grill: 10 min.


  • 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

2 of 2

Floribbean Fish Burgers with Tropical Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 burger equals 353 calories, 9 g fat (1 g saturated fat), 44 mg cholesterol, 797 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.