Floridita Dolphin Burger with Grapefruit Cilantro Butter

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Grapefruit Cilantro Butter:
1 1/2 sticks salted butter, room temperature, cut into cubes
3/4 cup grapefruit segments
3 tablespoons fresh cilantro leaves
1 clove garlic, minced

Grilled Mangoes:
2 mangoes, peeled, seeded, and cut into medium slices
2 tablespoons vegetable oil
Pinch ground cayenne

1 3/4 pounds dolphin filets (mahi-mahi) or other white fish filets, finely chopped
2/3 cup fresh toasted Cuban bread crumbs (take bread, toast lightly, break into small pieces and pulse in food processor until it becomes crumbs)
1/4 cup mayonnaise
1/4 teaspoon grated ginger
3 tablespoons key lime juice (or regular lime juice)
2 teaspoons sea salt
1/8 teaspoon freshly ground black pepper

3 tablespoons vegetable oil
6 bun-sized Cuban bread sections, halved lengthwise
2 cups lightly broken packaged plantain chips
6 leaves Bibb lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Grapefruit Cilantro Butter, add the butter, grapefruit segments, cilantro, and garlic to the food processor; process until well combined. Remove the mixture to a small bowl.

To make the Grilled Mangoes, brush mango slices with oil. Very lightly sprinkle with cayenne. Place mango slices on the grill over medium-high heat and cook 30 seconds per side. Remove from the grill.

To make the patties, in a large bowl combine dolphin, bread crumbs, mayonnaise, ginger, lime juice, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Cuban bread pieces.

Heat two large fireproof skillets over medium-high heat. Add 1 1/2 tablespoons vegetable oil to each. Place 3 patties in each skillet and cook for 3-4 minutes for rare. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each Cuban bread bottom, spread a generous amount of Grapefruit Cilantro butter. On top of the bottom piece of bread, place an equal amount of grilled mango slices, a patty, plantain chips, and a lettuce leaf. Add the Cuban bread tops and serve.

Makes 6 burgers.