Fresh Rockfish Burger
Fresh fish makes a wonderful tasting grilled burger. It is a creative, low-fat addition to the usual barbecue menu. Many types of fish can be used, but be sure to choose a favorite fish that flakes easily.
Makes 4 servings
|1/2||pound skinless rockfish or scrod fillet|
|1||egg white or 2 tablespoons cholesterol-free egg substitute|
|1/4||cup plain dry bread crumbs|
|1||green onion, finely chopped|
|1||tablespoon finely chopped fresh parsley|
|2||teaspoons fresh lime juice|
|1||teaspoon Dijon mustard|
|1/8||teaspoon black pepper|
|Nonstick cooking spray|
|4||grilled whole wheat English muffins or hamburger buns|
|4||leaves green leaf lettuce|
|8||slices red or yellow tomato|
|Additional Dijon mustard for serving (optional)|
- Finely chop rockfish and place in medium bowl. Add egg white, bread crumbs, onion, parsley, lime juice, capers, mustard, salt and pepper; gently combine with fork. Shape into 4 patties.
- Spray heavy grillproof cast iron skillet or griddle with nonstick cooking spray; place on grid over hot coals to heat. Spray tops of burgers with additional cooking spray. Place burgers in hot skillet; grill on covered grill over hot coals 4 to 5 minutes or until burgers are browned on both sides, turning once. Serve on English muffins or buns with lettuce, tomato slices and Dijon mustard, if desired.
|Serving Size:||1 sandwich|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||11 %|
Check out more recipes for Sandwiches