Summer officially begins in a few weeks, but here in Arizona it is officially summer in my book. It’s been over 100° all last week, and it’s not letting up for the next few days. In spite of the heat, I love summer–with the air conditioner. I get to enjoy eating my favorite meals: plenty of salads, fruits and vegetables. These foods are crisp and fresh and eating them is a great way of cooling off.
This week Sarah is hosting The Food Matters Project, and the healthy recipe she’s chosen is Mexican fruit salad with grilled fish. Since I recently posted grilled ono with mango salsa, I decided to make variation of tilapia burgers with tropical fruit salsa. You can find Mark Bittman’s original recipe on Sarah’s page.
Prep Time: 30 minutes
Cook Time: About 6 minutes
Ingredients for the Salsa:
2-1/2 cups chopped pineapple
1-1/2 cups chopped papaya
1/2 cup chopped cilantro
1 Serrano chili pepper, minced (or more if you like it spicier)
½ cup red onion, finely chopped
Ingredients for the Fish Burgers:
1-1/2 pounds tilapia
¾ cup whole wheat bread crumbs, finely ground
1 egg white
1-½ tablespoons olive oil
½ red onion, finely chopped
5 green onions, finely chopped
1-1/2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
Procedure for the Tropical Fruit Salsa:
1. Mix all the ingredients and a bowl and put it in the refrigerator to chill.
Procedure for the Fish Burgers:
1. Pour 1-1/2 tablespoons of olive oil into a small pan and sauté the red onion and garlic until they are transparent, and then set the pan aside.
2. Chop the tilapia into chunks about 2 inches square, and divide the fish into two batches.
3. Place the first batch of fish in the food processor and give about four short pulses on the switch being careful not to over process. You don’t want the fish to be pasty; there should still be some small flakes left. Place the ground fish in a medium bowl and set it aside. Process the second batch of fish and then add it to the bowl with the other ground fish.
4. Add the egg white, bread crumbs, sautéed red onion and garlic, chopped green onions, salt and white pepper, and stir well. If the mixture doesn’t hold together well, add another ¼ cup of breadcrumbs.
5. Pour a small amount of oil on a flat grill and spread it around well. Cook the fish cakes about three minutes on each side until the cakes reach an internal temperature of 155°.
Serving Suggestion: Eat the fish cake on a bun, or serve with a side of quinoa.
Tip: If you have any left over salsa, serve it on top of a quesadilla. It’s really yummy.
This recipe is also posted at the Pennywise Platter