If you get hold of some fresh mahi-mahi (or any fish with a firm texture, such as kingfish or wahoo), make these fish burgers that your entire family will love. They freeze beautifully too. Pair with Healthy Sweet Potato “Cheesy” Fries (page 115 of my Live Fit Kitchen Cookbook) and a fresh salad for a great summer meal.
YIELD:
24 (2-ounce) burgers
PREP TIME:
1 hour
COOK TIME:
30 minutes
Ingredients
3 cups water
1 sprig fresh thyme
1 (3-inch) knob ginger, peeled
2 pounds mahi-mahi
1 tablespoon coconut oil, melted
¼ cup dried cranberries, chopped
½ cup finely chopped bell pepper,
any color
1 medium red onion, chopped
1 ear corn, cooked and kernels
removed from cob
1 cup shredded carrots
2 stalks celery and leaves, diced
½ cup finely chopped fresh cilantro
¼ Scotch Bonnet pepper or habanero
pepper, seeded and minced
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon Himalayan sea salt
1 teaspoon ground black pepper
2 large eggs
½ cup almond meal
Procedure
1. Preheat the oven to 350°F.
2. In a large pot, bring the water, thyme, and ginger to a boil and add the fish. Boil for about 12 minutes. When fish reaches the proper cooking temperature, it will be opaque and flake easily.
3. Remove the fish, let cool, and very carefully remove the skin and the meat from the bones. Be sure to double-check for tiny bones!
4. In a large bowl, crumble the fish meat. Add the coconut oil, cranberries, bell peppers, onions, corn,
carrots, celery, cilantro, hot peppers, nutritional yeast, garlic powder, salt, and pepper. Mix well.
5. Add the eggs and almond meal and mix until thoroughly combined.
6. Form into 24 (3-ounce) burgers.
7. Bake in the oven for 25 to 30 minutes, until golden brown.
8. Serve with Simple Lemon-Tahini Dipping Sauce (page 181 of my cookbook), Herbed Avocado Hummus (page 119), or Jerked Almond Pâté (page 126) on top.
