Grilled Red Snapper Burger With Mango Ketchup Recipe
Servings: 4
Ingredients
- 1 lb Fresh red snapper
- 3 x Egg whites
- 2 Tbsp. Green onions -- minced
- 1 Tbsp. White Worcestershire sauce
- 1 Tbsp. Thai fish sauce
- 1/4 c. Mango ketchup -- See Recipe
- 1/4 lb Spinach
- 1/2 c. Bread crumbs
- 1 tsp Dill -- minced
- 1 loaf French bread
Directions
- NOTE:This recipe calls for "Mango Ketchup" (the recipe is included in this cookbook), that requires 24-hour advance preparation.
- STEP ONE: Chop the red snapper by hand or possibly with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add in the egg white, worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add in to this mix sufficient bread crumbs to bind mix together. Form into 4 burger shapes, 1/2-inch thick, and let refrigeratefor about 1/2 hour in the refrigerator. STEP TWO: Heat a grill or possibly broiler till very warm. Meanwhile, clean and dry the spinach. Drizzle a little extra virgin olive oil over the burgers just before grilling. Grill the burger over high heat for about 1-1/2 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 23 | 10% |
| Total Fat 2.61g | 3% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 681mg | 28% |
| Potassium 689mg | 20% |
| Total Carbs 20.69g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.99g | 1% |
| Protein 27.81g | 44% |
