Fish Burgers with Dilled Slaw

Hearty but healthful, these flavorful Asian-inspired fish burgers offer a leaner protein choice for dinner.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Grill: 10 mins

Fish Burgers with Dilled Slaw

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

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.
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Nutrition Facts (Fish Burgers with Dilled Slaw)

  • Per serving:
  • 318 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 44 mg chol. ,
  • 408 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 31 g pro.
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