Fish Burgers with Dilled Slaw

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

Fish Burgers with Green Cabbage Slaw
Prep Time:
30 mins
Grill Time:
10 mins
Total Time:
30 mins
Servings:
6

Ingredients

  • 1 ½ pound fresh or frozen tuna and/or salmon fillets

  • ¼ cup snipped fresh cilantro

  • 2 tablespoon lime juice

  • 2 tablespoon olive oil

  • 1 tablespoon pickled sushi ginger, finely chopped

  • 1 tablespoon Asian chili sauce

  • 1 teaspoon prepared wasabi paste

  • 2 cloves garlic, minced

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 3 pita bread rounds, quartered

  • Green Cabbage Slaw

  • Coarsely chopped tomato (optional)

Green Cabbage Slaw

  • ½ cup plain low-fat yogurt

  • 2 tablespoon snipped fresh parsley

  • 2 tablespoon snipped fresh dill

  • 1 tablespoon lime juice

  • 1 cloves garlic, minced

  • teaspoon salt

  • teaspoon ground black pepper

  • 3 cup finely shredded Napa cabbage

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°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.

Green Cabbage Slaw

  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.

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.

Nutrition Facts (per serving)

318 Calories
11g Fat
22g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 318
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 44mg 15%
Sodium 408mg 18%
Total Carbohydrate 22g 8%
Total Sugars 3g
Protein 31g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.