Mahi Mahi Burger

Fish is one of our favorite things to eat but finding new and interesting ways to prepare it can be a challenge.  The recipe that inspired the Mahi Mahi Burger actually called for salmon.  I was salmon shopping when I found the mahi mahi on sale.  Voila!  A decision was made.  It's not like I really follow recipes anyway so what's one more substitution?

For a low carb version, you can try this patty without the bun and add some steamed veggies on the side.  I would probably cover it in honey mustard.  Of course, that just replaces the carbs with a bunch of fat.  It wouldn't be the first diet rule I ever broke.

If you try this one, be creative.  You could make a spicy version by replacing the banana peppers with something hotter.  You could also replace the peppers with dill pickle relish.  If you go that route, I'd recommend plain mayo instead of the cilantro-lime version used here.



Here's what you need:

1 lb mahi mahi fillets

Bread crumbs

1 thick slice of red onion, chopped

4 thick slices of red onion

4 thick slices of tomato

1 whole banana pepper, chopped

2 cloves fresh garlic, minced

Jayne's Krazy Mixed Up Salt

Sunflower oil

4 bakery buns

Cilantro-lime mayo (see recipe below)

Chop the mahi mahi well with a heavy knife - or use a food processor.  Place the fish in a large bowl.  Add the onion, banana pepper and garlic.  Mix thoroughly with your hands.  Add bread crumbs a little at a time, mixing well after each addition, until the mixture is thick enough to form into four patties.

Heat about 1/4 inch of sunflower oil in a large skillet on medium.  Cook the patties for 5 to 6 minutes on each side until they are completely done.  Spread the mayo on the bakery buns.  Add the fish patties and top with the sliced tomato and onion.

For the mayo:

Combine one quarter cup of mayonnaise with two tablespoons of finely chopped cilantro and lime juice to taste.