East Meets Northwest Fish Taco Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Fish Burgers:
1 lb sockeye salmon filet
1 lb halibut filet
4T minced green onions
1 t salt
¾ t black pepper
2 eggs, beaten
2 t fish sauce
¾ C honey panko bread crumbs
1 T roasted poblano pepper (peeled and seeded), minced
Cabbage Slaw:
10 leaves napa cabbage, sliced crosswise thinly
½ fennel bulb, cored and shaved
½ C coarsely chopped cilantro leaves
1 large orange, cut into supremes and chopped
2 t roasted poblano peppers (peeled and seeded), minced
1 T frozen orange juice concentrate (defrosted)
2 T rice vinegar
¼ t salt
¼ t black pepper
1 T canola oil
Orange Glaze:
½ C frozen orange juice concentrate (defrosted)
4 T mirin
4 T rice vinegar
¼ t salt
Roasted Poblano Mayonnaise:
½ C mayonnaise
3T roasted poblano pepper (peeled and seeded), minced
2 T fennel fronds, chopped
1 t frozen orange juice concentrate (defrosted)
¼ t salt
1/8 t pepper
Naan bread, 6 pieces
Queso Blanco cheese, crumbled, about 1C
Nonstick cooking spray


Fish Burgers: Skin the fish filets and chop into small pieces. Remove any bones. Place into the bowl of a food processor and pulse until finely chopped. Transfer to a medium bowl. Add the green onions, salt, pepper, beaten eggs, fish sauce, panko, and poblano. Mix thoroughly and chill for 30 minutes. Shape into 6 patties and keep refrigerated until ready to grill.
Cabbage Slaw: In a medium bowl, add the sliced cabbage, the shaved fennel, and the cilantro and mix. Place the supremes in a small bowl and set aside. Whisk the peppers, orange juice concentrate, vinegar, salt, pepper, and oil together in a small bowl. To avoid soggy slaw, add the oranges to the cabbage mixture and toss with the vinaigrette just before plating burgers.
Orange Glaze: In a small grill-proof saucepan, mix the orange juice concentrate, mirin, vinegar, and salt. Bring to a boil on the grill, then turn heat down to medium low and reduce mixture until it is thick and syrupy. Set aside.
Roasted Poblano Mayonnaise: In a small bowl, mix the mayonnaise with the poblanos, fennel fronds, orange juice concentrate, salt and pepper. Set aside in a refrigerated space.
Heat a clean grill to medium high heat (or until you can hold your hand 4″ above the grates for only 3-4 seconds). Wipe the grates with vegetable or other high smoke point oil, or spray with nonstick spray made for grilling. Place fish burgers on grill and cook covered for 2 minutes. Flip burgers and brush tops with orange glaze. Cook for one more minute with the grill lid open. Flip burgers again and brush tops with glaze. Cook for one more minute with grill lid open and then check for doneness. Burgers should be cooked through at this point. Remove burgers from grill and allow to rest for 2-3 minutes. Meanwhile, turn grill down to low. Spray the naan with nonstick cooking spray and place on the grill. Cook covered for about 20 seconds per side or until heated through and with light grill marks. Upon removing from grill, fold each naan in half and keep them folded to improve flexibility. Open the bread and spread about 2T of the mayonnaise in the middle of each piece of naan. Add burger to one half of naan. Top with 2-3T of slaw and sprinkle with about 2T of crumbled cheese. Return naan to the folded position so that it resembles a taco and serve.

Makes 6 fish taco burgers.