Mahi Mahi Burgers With Ginger And Hoisin Recipes

MAHI MAHI BURGERS WITH GINGER AND HOISIN

Steps:

• Combine the fish, cilantro, hoisin, mayonnaise, green onions, ginger, garlic, salt and pepper in a food processor. Pulse until finely chopped. Pat into 4 patties. Chill for 1 to 4 hours. (Or 20 minutes in the freezer.).
• Heat vegetable oil and sesame oil in a large skillet over medium heat. Add the fish burgers and cook for 3 minutes per side or until just cooked through.
• Serve on toasted buns with mayonnaise and extra hoisin, topped with lettuce and tomato.

HOISIN-GLAZED BURGERS

Steps:

• Preheat an outdoor grill or grill pan to medium-high heat.
• Heat the oil in a small saucepan over high heat. Add the ginger and garlic and cook, stirring, until soft, about 2 minutes. Whisk in the hoisin sauce, ketchup, sherry, sesame oil, soy sauce and bring to a boil. Remove from heat and cool slightly.
• Mix the beef with the cilantro, 1 teaspoon salt and 1/4 teaspoon pepper using your hands until just combined. Form into four 3/4-inch-thick patties and about 4 1/2 inches in diameter.
• Lightly oil the grill grates and grill the burgers, flipping once for medium, 4 to 5 minutes per side, brushing the burgers with some of the sauce in the last few minutes of cooking time.
• Serve the burgers on the buns with the extra sauce on the side and lettuce, tomato, onion and pickles on top and fries on the side if desired.

MAHI MAHI BURGERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.
• Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).
• Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.
• Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.