Family had a cabin in northern Minnesota and would fish for walleye. This recipe was developed over time.
THIS IS A VERY HEARTY BURGER. THE MILD FRESH TASTE OF THE HALIBUT CAN TAKE ALOT OF SEASONINGS AND CONDIMENTS AND STILL BE THE STAR. I HOPE YOU WILL FIND IT INTERESTING AND WORTH TRYING.
This Thai-fish Burger is fit for a Queen. The delicious taste of mint vinaigrette mixed with fresh fish,vegetables and tomato dressing is irrestible.
These burgers are a healthy, delicious alternative and freeze extremely well!
This is an excellent alternative to summer grilled beef burgers. I live in Medford Oregon about 30 miles north of the Calif. border.
My inspiration for this burger came from a stacked shrimp salad I had at a restaurant. I thought with the addition of bread it could become a great "stacked" burger.
I got the idea for this burger at a Poke Festival in Hawaii, when my Poke was chosen as the best poke by a Wahinni. I was made an honory citizen of the Big Island.
We are displaced Seattle persons, living in Texas. While in the Northwest we enjoyed the fresh wild-caught salmon.
If truth be told, it took some creative thinking to craft a winning burger with only 16 ingredients.
I fish for yellowfin tuna in the Gulf of Mexico in Texas and Louisiana.
This is gourmet grilling at its best! Its elegant without being stuffy. So simply prepared you can serve them for a formal outdoor gathering or for a weekday family meal.
Haute Halibut Burgers By Orville Supplies: 2 cup water in spritzer bottle 1 cup peanut oil, for brushing on the grill rack, make brush from paper towel.
This recipe focuses on several key ingredients that would be included in a traditional bouillabaisse.
The texture of flounder just lends itself to making a ground burger with few extra ingredients to hold it together.
Togarashi, or Japanese 7-spice seasoning, a spice blend containing red chile flakes, dried orange peel, white sesame seeds, black sesame seeds, poppy seeds, nori flakes and ginger, lends a distinct
This is an interesting twist, on the ubiquitous, sophisticated classic sandwich.
Cooked in Pacific Northwest style, on fragrant cedar boards. Make sure they are untreated. The rosemary is a perfect compliment to the cedar, as is the brown sugar in the vinaigrette.