Fish Burgers with Dilled Slaw

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Fish Burgers with Dilled Slaw

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds of fresh or frozen tuna and/or salmon fillets

  • ¼

    cup of snipped fresh cilantro

  • 2

    tablespoons of lime juice

  • 2

    tablespoons of olive oil

  • 1

    tablespoon of pickled sushi ginger, finely chopped

  • 1

    tablespoon of Asian chili sauce

  • 1

    teaspoons of prepared wasabi paste

  • 2

    cloves of garlic, minced

  • ¼

    teaspoon of salt

  • ¼

    teaspoon of ground black pepper

  • 3

    pita bread rounds, quartered

  • Green Cabbage Slaw

  • Coarsely chopped tomato (optional)

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely chop fish.* In a large bowl, combine fish, cilantro, lime juice, 4 teaspoons of the oil, the ginger, chili sauce, wasabi paste, garlic, salt, and pepper. Shape mixture into six 3/4-inch-thick patties. 2. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until done (160 degrees F), turning once halfway through grilling. Brush pita quarters with the remaining oil. Toast pita quarters on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then pita quarters on greased grill rack over heat. Cover and grill as above.) 3. Serve burgers between pita quarters with Green Cabbage Slaw and, if desired, chopped tomato. Makes 6 servings. From the Test Kitchen If you like, add the fish, a little at a time, ito a food processor; cover and process with several on/off turns until finely chopped. Green Cabbage Slaw: Ingredients: 1/2 cup of plain low-fat yogurt 2 tablespoons of snipped fresh parsley 2 tablespoons of snipped fresh dill 1 tablespoon of lime juice 1 cloves of garlic, minced 1/8 teaspoon of salt 1/8 teaspoon of ground black pepper 3 cups of finely shredded Napa cabbage Directions: 1.In a food processor or blender, combine yogurt; snipped parsley; dill; lime juice; garlic; salt; and ground black pepper. Cover and process or blend until smooth. In a large bowl, combine cabbage and the yogurt mixture; toss gently to coat. Cover and chill for up to 24 hours. Nutrition Facts (Fish Burgers with Dilled Slaw) 318 kcal cal.; 11 g Fat, total; 44 mg chol.; 2 g sat. fat; 22 g carb.; 5 g Monosaturated fat; 2 g Polyunsaturated fat; 1 g fiber; 3 g sugar; 31 g pro.; 408 mg sodium Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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