Pirate’s Fish Burger with Tangy Slaw

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 cup mayonnaise
1/3 cup Thousand Island dressing
1 tablespoon lemon juice
1 tablespoon prepared white horseradish
1/3 cup chopped kosher dill pickles
3 cups coarsely shredded green cabbage
1 1/2 pound cod
1/2 pound bay scallops without shells(can use frozen, thawed scallops)
3/4 cup grated Parmegiano-Reggiano
1/3 cup finely chopped cilantro
1 1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup unsalted butter, melted- use 1/2 cup in burger and rest of butter is brushed on burger
1 teaspoon minced fresh garlic
1 tablespoon lemon juice
vegetable oil to brush on grill pan
6 Kaiser rolls, split
6 red onion slices-about 1/8-inch thick



1. In a small bowl combine mayonnaise, Thousand Island Dressing, lemon juice, horseradish, and chopped kosher dill pickles. Shred cabbage with a sharp knife, place in a second bowl, add dressing, toss until coated and chill until ready to use.

2. Preheat grill to medium-high, I run mine 425 and 450 degrees F by grill thermometer.

3. Lay cod and scallops between layers of paper towels to remove excess water. Grind cod, 1/2 pound at a time in a food processor, pulse two to 4 times, check after 2 times, you do not want to over grind and lose texture. Process scallops in the same manner.

4. To make patties; combine the cod, scallops, Parmegiano-Reggiano, cilantro, salt, white pepper, 1/2 cup butter, garlic, and lemon juice in a large bowl. Handling the mixture 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 rolls. Brush both sides of patties with melted butter.

5. When grill is ready, place a grill topper* on rack, allow it to get hot and then brush topper with vegetable oil. Place the patties on the grill topper, cover, cook turning very carefully once and brushing sides again with melted butter. Cook 4 to 5 minutes each side or until opaque throughout. During the last few minutes of cooking place, rolls cut side down, on the outer edges of the grill rack to toast lightly.

6. To assemble the burger; on each roll bottom, place a fish burger, an onion slice, and top with slaw. Add roll tops and serve.

*I use a 12×16-inch perforated grill topper for fish burgers because of their delicate texture.