Tuesday, April 20, 2010

Yellowtail "Burgers"

When Friend had website problems and Hubby helped him, he gave us TWO yellowtail fillets to thank Hubby for his 5+ hours that were spent recovering his site. We grilled the first fillet and that was tasty! I used my food processor for the second fillet and made "burgers" with it. I also made a spicy cocktail sauce spread and homemade buns, too. DELISH! Oh, yes, indeed it was! I'll most definitely make this again!

Raw yellowtail mixture. 
My boys asked if we could make handrolls with this.
Maybe next time...

I should've used more spray oil.

Love the grill marks! They look painted on. :)

Grilled yellowtail "burgers" on a homemade bun.

Serve with potato salad, carrot sticks and a salad.

Yellowtail "Burgers"

Yield: 6 patties

  • 1 yellowtail fillet
  • handful of parsley
  • 1 orange bell pepper, roasted
  • 1/4 c red onion, diced
  • 1/2 c panko bread crumbs
  • 2 tbs sake (Japanese rice wine)
  • 2 tbs soy sauce 
  • 1 tbs Hoisin sauce
  • 1 tbs rice wine vinegar
  • 1/2 tbs sesame oil
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced (use less or omit if you're not a ginger fan)
  • 1/2 tbs sugar
  1. Make sauce and set aside.
  2. Cut fillet into smaller pieces and pulse in food processor till fish is a smooth consistency.
  3. If there's room in the food processor bowl, add parsley, bell pepper, red onions and pulse some more. Otherwise, remove half the fish to make room for veggies. Pulse till combined well.
  4. Put yellowtail mixture into med-large mixing bowl and add sauce. If making immediately, add the panko crumbs and mix thoroughly. I marinated the yellowtail/sauce mixture overnight and added the panko just before making the patties. 
  5. When panko is mixed in, make patties. I had enough yellowtail to make 6.
  6. Heat grill and cook patties on 3-4 mins per side till done. I cooked for about 12-15 mins total over med-low heat.
  7. Prepare buns with spicy cocktail sauce spread (recipe below), lettuce and red onions. Add yellowtail patties and be prepared for awesomeness. ENJOY!

I wanted a spread for the buns and wanted to avoid mayonnaise. I had a little spicy cocktail sauce leftover so I used the sauce and a little sour cream to thicken it up. It was the perfect spread.


Spicy Cocktail Sauce

Yield: 1/2 c (should be enough for 1 - 1 1/2 lbs of shrimp)

  • 1/2 c ketchup
  • 1 tbs horseradish
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 2-3 tbs Meyer lemon juice
  • 1 tsp Worcestershire Sauce
  • salt and pepper to taste
  • (sour cream if making a thick spread)
  1. Mix ingredients in med bowl.
  2. This is spicy cocktail sauce. If it's too spicy for you, add more ketchup to mellow it out.
  3. If making a spread for fish, sandwich or burger, mix equal parts cocktail sauce and sour cream. It gives the spread a nice creamy texture without added fat from a mayonnaise-based sauce.

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