Fish Taco Burger

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 Taco Burger Burger
1 1/2 pounds tilapia (Or haddock or other mild white fish.)
2 tablespoons olive oil
1 cup chopped green onions
3 tablespoons chopped fresh cilantro
2 tablespoons all purpose flour
2 large garlic cloves, chopped
1 1/2 teaspoons lime zest
1 cup Panko breadcrumbs
1 large egg
1 tsp salt ½ tsp freshly ground pepper
8 ounce can chopped pineapple
1 inch piece fresh ginger, peeled and diced
1/8 tsp. cayenne pepper
Vegetable Oil for brushing on grill
1 Head Shredded Green Leaf Lettuce
6 soft taco shells
Oil for brushing shells with



Directions: Preheat Grill to Med-High Heat. To Make Burgers: Place foil on grill and cook fish in olive oil. Remove from grill and let cool. Flake cooled fish into large bowl. Mix in green onions, chopped fresh cilantro, flour, garlic, and lime zest. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six burgers. Set aside while making sauce. To Make Sauce: In a small fire-proof sauce pan combine pineapple, ginger and cayenne pepper. Cook until slightly reduced. Move to cooler part of grill and keep warm. Once grill is hot, brush with oil. Place burgers on grill and cook about 4 minutes on each side. Internal temperature should reach 150 degrees. Remove burgers. Shred Lettuce. Brush soft taco shells with oil, place on grill until warm. Place lettuce shell, top with burger then pineapple sauce, folk like a taco and Enjoy! Makes 6.