| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
American |
American, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh red snapper |
| 3 |
|
Egg whites |
| 2 |
T |
Green onions, chopped |
| 1 |
T |
White Worcestershire sauce |
| 1 |
T |
Thai fish sauce |
| 1/4 |
c |
Mango ketchup, See Recipe |
| 1/4 |
lb |
Spinach |
| 1/2 |
c |
Bread crumbs |
| 1 |
t |
Dill, chopped |
| 1 |
|
Loaf French bread |
INSTRUCTIONS
NOTE: This recipe calls for "Mango Ketchup" (the recipe is included in
this cookbook), which requires 24-hour advance preparation. STEP ONE:
Chop the red snapper by hand or with a steel blade in a food
processor. Place the snapper into a large stainless steel bowl. Add
the egg white, worcestershire sauce, fish sauce, green onion, and
dill. Mix together well. Add to this mixture enough bread crumbs to
bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and
let chill for about 1/2 hour in the refrigerator. STEP TWO: Heat a
grill or broiler until very hot. Meanwhile, clean and dry the spinach.
Drizzle a little olive oil over the burgers just before grilling.
Grill the burger over high heat for about 1-1/2 minutes, being careful
not to overcook the fish. STEP THREE: Serve the burger immediately on
French bread with the spinach leaves and dressed with Mango Ketchup.
Recipe By : Allen Susser of Chef Allen's, Aventura, FL From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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