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Fish Burgers with Dilled Slaw

Makes: 6 servings
Prep 30 mins Grill 10 mins
Fish Burgers with Dilled Slaw
  • 1 1/2  pounds  fresh or frozen tuna and/or salmon fillets
  • 1/4  cup  snipped fresh cilantro
  • 2  tablespoons  lime juice
  • 2  tablespoons  olive oil
  • 1  tablespoon  pickled sushi ginger, finely chopped
  • 1  tablespoon  Asian chili sauce
  • 1 - 2  teaspoons  prepared wasabi paste
  • 2  cloves  garlic, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 3  pita bread rounds, quartered
  •  Green Cabbage Slaw
  •  Coarsely chopped tomato (optional)

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
  • 1/2  cup  plain low-fat yogurt
  • 2  tablespoons  snipped fresh parsley
  • 2  tablespoons  snipped fresh dill
  • 1  tablespoon  lime juice
  • 1 - 2  cloves  garlic, minced
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 3  cups  finely shredded Napa cabbage

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 318,
  • Fat, total (g) 11,
  • chol. (mg) 44,
  • sat. fat (g) 2,
  • carb. (g) 22,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 31,
  • sodium (mg) 408,
  • Percent Daily Values are based on a 2,000 calorie diet

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