Floribbean Fish Burgers With Tropical Sauce Food

ALASKAN COD MISOYAKI FISH BURGER

Steps:

• For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
• For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
• For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
• For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
• Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
• For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

GRILLED FISH SANDWICHES

Steps:

• Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.

FLORIBBEAN STYLE TILEFISH PAN FRIED WITH LIMES, CHILIES, TOMATO AND AVOCADO

Steps:

• Begin the sauce before cooking the fish. In a saucepan over medium heat, place all of the sauce ingredients except the cream and butter. Simmer until 1/3 cup liquid remains.
• Begin the fish. In a large saute pan over medium to high heat, heat the olive oil. Season the fish with salt and pepper. Add the fish to the hot oil and saute both sides for 3 to 4 minutes, or until golden. Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep warm.
• Meanwhile, add the cream to the sauce and reduce over low heat for 2 minutes. Swirl in the cold butter off of the heat.
• Add the tomatoes to the still hot fish pan at the same time and saute for 2 minutes before adding garlic, cilantro, and wine. Cook 1 minute. Add the avocado. Serve by placing the fish on the bed of tomato and avocado. Strain the butter sauce through a fine mesh strainer. Drizzle sauce all around.

TROPICAL BURGER WITH TROPICAL FRUIT SALSA

Steps:

• Directions: Start the BBQ sauce and Salsa. Mix together egg, ground beef, and soy sauce. Start your Grill. Cut the burgers into 4 quarters. Pat the burgers to make a smooth surface. Sprinkle with pepper and Cook until bottom is nicely browned. Flip the burger and cook until it is brown. Place a pineapple slice each on the bottom half of four buns. Coat the burgers with the BBQ sauce, place them on the buns, and place some fruit salsa on top of them. Try serving with diced pineapple, mango, and/or papaya.
• Directions For BBQ Sauce: Place sweet onions in butter in a small saucepan and sauté until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
• Directions For Fruit Salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate it for at least 15 minutes.

FISH BURGERS WITH A HERB SAUCE

Steps:

• For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
• Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
• For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
• Process using the on and off technique until it becomes almost like a paste, but do not over- process
• Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
• Shape into 4 burgers or into smaller portions
• If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
• In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
• Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

BEER-BATTERED FISH BURGERS

Steps:

• To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
• To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream - don't over-beat (a few lumps are fine). Keep chilled until needed.
• Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
• Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
• To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.