1 pound red snapper fillets, fresh
3 egg whites
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon thai fish sauce
2 tablespoons green onions, chopped
1 teaspoon fresh dill, chopped
1/4 cup fresh bread crumbs
2 tablespoons olive oil
1 French bread loaf, quartered
1 cup spinach, cleaned and dried
1 tablespoon Mango Ketchup, recipe follows
Servings: 4
1. Chop the red snapper by hand or with a steel blade in a food processor. Place the chopped snapper in a large stainless steel bowl.
2. Add the egg whites, salt, cayenne, fish sauce, green onions and dill. Mix well.
3. Add enough bread crumbs to bind all the ingredients together.
4. Form into four burgers 1/2 inch (1.2 centimeters) thick and chill for approximately 30 minutes in the refrigerator.
5. Heat a grill or broiler until very hot. Drizzle a little olive oil over the burgers just before cooking. Grill or broil over high heat for about 1 1/2 minutes on each side, being careful not to overcook the fish.
6. Serve the burgers immediately on the French bread with one-fourth of the spinach leaves and 1 tablespoon (15 milliliters) of Mango Ketchup on each.
Yield: 4 sandwiches
3 egg whites
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon thai fish sauce
2 tablespoons green onions, chopped
1 teaspoon fresh dill, chopped
1/4 cup fresh bread crumbs
2 tablespoons olive oil
1 French bread loaf, quartered
1 cup spinach, cleaned and dried
1 tablespoon Mango Ketchup, recipe follows
Servings: 4
1. Chop the red snapper by hand or with a steel blade in a food processor. Place the chopped snapper in a large stainless steel bowl.
2. Add the egg whites, salt, cayenne, fish sauce, green onions and dill. Mix well.
3. Add enough bread crumbs to bind all the ingredients together.
4. Form into four burgers 1/2 inch (1.2 centimeters) thick and chill for approximately 30 minutes in the refrigerator.
5. Heat a grill or broiler until very hot. Drizzle a little olive oil over the burgers just before cooking. Grill or broil over high heat for about 1 1/2 minutes on each side, being careful not to overcook the fish.
6. Serve the burgers immediately on the French bread with one-fourth of the spinach leaves and 1 tablespoon (15 milliliters) of Mango Ketchup on each.
Yield: 4 sandwiches
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