(A complicated recipe maybe, but relax, unwind, listen to the reggae playlist below, and enjoy the art of food preparation)
Grilled Mahi-Mahi Burgers
(with Chipolte-Lime Avocado Lime Spread & Coleslaw)
coleslaw ingredients
1 organic carrot, julienne cut
1 pinch black pepper
1 pinch Pink Himalayan Salt
1 tablespoon Ultimate Sweetener Birch Tree Xylitol
1 teaspoon lemon juice from organic lemon
1-1/2 teaspoon coconut oil
2-1/2 cups shredded organic cabbage (1/4 head)
3 tablespoons rice vinegar
Mahi-Mahi Burgers Ingredients
1 cup organic celery, finely diced
1 cup organic green bell pepper, finely diced
1 tablespoon organic paprika
1 tablespoon Pink Himalayan Salt
1 teaspoon black pepper
1-1/2 pounds mahi-mahi, diced (1/2-inch)
1/2 cup fresh organic parsley, chopped
1/2 cup homemade mayonnaise recipe here
1/2 cup grass fed butter (1 stick)
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups organic onions, finely diced
2 pasture raised eggs, lightly scrambled
2-1/2 cups panko bread crumbs
4 cloves organic garlic, minced
4 teaspoons lemon juice from organic lemon
8 Kaiser rolls, or other quality bread cut in half
chipotle-lime avocado spread ingredients
1 pinch of black pepper
1 pinch of Pink Himalayan Salt
1/4 cup sour cream from grass fed milk
2 organic avocados, pits and skin removed
2 tablespoons organic cilantro, chopped
2 tablespoons lime juice from organic lime
2 tablespoons organic red onion, minced
3 chipotle chiles, in abobo sauce
Melt the butter in a large skillet over medium high heat. Add in the onions, green pepper and celery and sauté for 5 minutes, until onions are translucent and starting to brown. Add in the parsley, garlic, salt, paprika, curry powder, black pepper and cayenne pepper. Cook for an additional 4 minutes until the mixture is browned. Remove from heat and set aside.
In a large bowl, combine the diced mahi-mahi, bread crumbs, mayonnaise, scrambled eggs and lemon juice. Add in the sautéed vegetables and mix well. Then, hand form eight mahi-mahi burger patties and place them on a lightly greased cookie sheet. Refrigerate for 30 minutes. In a small bowl combine all of the chipotle-lime avocado spread ingredients. (The original recipe called for Worcestershire Sauce, but I'm not a fan of its ingredients). Stir vigorously to mash the avocado and combine the mixture. Refrigerate until needed.
In a medium bowl combine the all of the coleslaw ingredients and mix well. Refrigerate until needed. Start grill, if temperature controlled, preheat to 400 degrees Fahrenheit. Brush the cooking grates with coconut oil and place the mahi-mahi burgers over direct heat and cook for 3 minutes on each side, or until well browned. Remove the patties from the grill and set aside. Lightly butter the face of the Kaiser rolls and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted. Dress each Kaiser roll with chipotle-lime avocado spread and coleslaw, add on a mahi-mahi patty and enjoy, ya-mon!
(with Chipolte-Lime Avocado Lime Spread & Coleslaw)
coleslaw ingredients
1 organic carrot, julienne cut
1 pinch black pepper
1 pinch Pink Himalayan Salt
1 tablespoon Ultimate Sweetener Birch Tree Xylitol
1 teaspoon lemon juice from organic lemon
1-1/2 teaspoon coconut oil
2-1/2 cups shredded organic cabbage (1/4 head)
3 tablespoons rice vinegar
Mahi-Mahi Burgers Ingredients
1 cup organic celery, finely diced
1 cup organic green bell pepper, finely diced
1 tablespoon organic paprika
1 tablespoon Pink Himalayan Salt
1 teaspoon black pepper
1-1/2 pounds mahi-mahi, diced (1/2-inch)
1/2 cup fresh organic parsley, chopped
1/2 cup homemade mayonnaise recipe here
1/2 cup grass fed butter (1 stick)
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups organic onions, finely diced
2 pasture raised eggs, lightly scrambled
2-1/2 cups panko bread crumbs
4 cloves organic garlic, minced
4 teaspoons lemon juice from organic lemon
8 Kaiser rolls, or other quality bread cut in half
chipotle-lime avocado spread ingredients
1 pinch of black pepper
1 pinch of Pink Himalayan Salt
1/4 cup sour cream from grass fed milk
2 organic avocados, pits and skin removed
2 tablespoons organic cilantro, chopped
2 tablespoons lime juice from organic lime
2 tablespoons organic red onion, minced
3 chipotle chiles, in abobo sauce
Melt the butter in a large skillet over medium high heat. Add in the onions, green pepper and celery and sauté for 5 minutes, until onions are translucent and starting to brown. Add in the parsley, garlic, salt, paprika, curry powder, black pepper and cayenne pepper. Cook for an additional 4 minutes until the mixture is browned. Remove from heat and set aside.
In a large bowl, combine the diced mahi-mahi, bread crumbs, mayonnaise, scrambled eggs and lemon juice. Add in the sautéed vegetables and mix well. Then, hand form eight mahi-mahi burger patties and place them on a lightly greased cookie sheet. Refrigerate for 30 minutes. In a small bowl combine all of the chipotle-lime avocado spread ingredients. (The original recipe called for Worcestershire Sauce, but I'm not a fan of its ingredients). Stir vigorously to mash the avocado and combine the mixture. Refrigerate until needed.
In a medium bowl combine the all of the coleslaw ingredients and mix well. Refrigerate until needed. Start grill, if temperature controlled, preheat to 400 degrees Fahrenheit. Brush the cooking grates with coconut oil and place the mahi-mahi burgers over direct heat and cook for 3 minutes on each side, or until well browned. Remove the patties from the grill and set aside. Lightly butter the face of the Kaiser rolls and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted. Dress each Kaiser roll with chipotle-lime avocado spread and coleslaw, add on a mahi-mahi patty and enjoy, ya-mon!