| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
American |
Sandwiches, American |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh red snapper |
| 3 |
|
Egg whites |
| 2 |
tb |
Green onions — chopped |
| 1 |
tb |
White Worcestershire sauce |
| 1 |
tb |
Thai fish sauce |
| 1/4 |
c |
Mango ketchup — See Recipe |
| 1/4 |
lb |
Spinach |
| 1/2 |
c |
Bread crumbs |
| 1 |
ts |
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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