Lime And Ginger Fish Burgers Recipes

GRILLED FISH BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
• Brush tilapia with lime juice and sprinkle with lemon-pepper.
• Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
• While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

SOY-GLAZED SALMON BURGERS WITH GINGER LIME AIOLI

Steps:

• Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
• Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

LIME AND GINGER FISH FILLETS

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.