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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
grill:
10 mins
Servings:
6
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Fish Burgers with Dilled Slaw

Ingredients

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Directions

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  • 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.

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  • 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.)

Instructions Checklist
  • Serve burgers between pita quarters with Green Cabbage Slaw and, if desired, chopped tomato. Makes 6 servings.

Tips

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 (Fish Burgers with Dilled Slaw)

318 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 44mg; sodium 408mg; carbohydrates 22g; fiber 1g; sugar 3g; protein 31g.

Green Cabbage Slaw

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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