Sunglazed Sea Bass Burger with Miami Crem-onnaise and Tropical Salsa

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.

The fresh tastes of Florida. Delicate sea bass glazed with mango and citrus, highlighted with a lightly mintedMiami Crem-onnaise. A mango and avocado salsa give it a hit of sunshine. This is the flavor of every Americans Florida vacation resting squarely on top of a garlicky buttered bun.


5 fresh key limes or 2 regular limes
1/3 cup peeled, diced mango (1/2 inch or smaller)
1/3 cup diced avocado (1/2 inch or smaller)
1/3 cup finely chopped red onion
2 tablespoons thinly sliced and chopped fresh culantro leaves (use small tender leaves)*
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Miami Crem-onnaise:
1/3 cup cup quality Mayonnaise (I use Duke’s)
1/4 cup Mexican crema or sour cream
3 fresh key limes or 1 regular lime (collect and save 1 tablespoon finely grated zest for burgers)
4 medium fresh mint leaves
5 tablespoons unsalted butter
1 & 1/2 teaspoons fresh pressed garlic
3/4 cup mango chutney
1/4 cup Grand Marnier liqueur or similar orange liqueur
3/4 teaspoon fresh ground black pepper
6 soft medium-large sized quality bakery burger buns
2 lb fresh skinless sea bass fillet, chopped into medium-small bits in food processor (two batches) or diced by hand-may substitute other white fish such as grouper or Tilapia
3 tablespoons Sutter Home Sauvignon Blanc
1 large fresh egg
1 & 1/2 teaspoons hot sauce (Tabasco type)
1 & 1/2 teaspoon kosher salt
3/4 cup Panko bread crumbs, as needed
tablespoon cooking oil for grill


For Salsa: Place 3 teaspoons of the colored zest from limes into small mixing bowl. Squeeze in 4 tablespoons lime juice, toss with mango, avocado, onion, culantro, salt and pepper. Cover and chill.
For Mayo: In small bowl of food processor, process mayonnaise, crema, 2 tablespoons juice from the limes, and mint leaves for 30 seconds. Stir and pulse a few more times. Cover and chill.
For Burgers: Melt butter with the garlic in a small skillet over rack while grill heats, remove from heat.. Split buns and brush cut sides with about 3 tablespoons of the melted butter. Process chutney in small bowl of food processor with Grand Mariner and pepper for a few seconds until smooth.
In a medium bowl, with fork, lightly mix fish and wine and zest reserved from Crema, then egg, hot sauce, salt and remaining 2 tablespoons melted garlic butter. Add half of Panko, let rest 5 minutes, add additional Panko if needed until a good consistency for forming. Form into 6 patties. Set aside at room temp. When grill has preheated to medium-high. Brush grill with one tablespoon oil. Place patties on rack , about 5 inches over heat and close cover. Cook about 6 minutes, until just opaque inside, turning once and basting each side with mango glaze. Meanwhile grill buns until golden. To serve: Spread both sides of buns with Miami Crema. Place burger on bottom bun, top with a portion of the Mango/Avocado salsa. Cover with top bun. Serves 6. * Or cilantro