I’ll admit it. I’m easily bored by fish. I really like fish, but I can only have so much baked white fish and pecan crusted salmon before I long for something more creative.
The solution this time? Grind it up and make burgers.
I’m ready to move on to fall, but the farmers market is still saying summer around here. I’m not complaining. I’ll take more sweet corn and sweet peppers before I switch over to pumpkin full-time.
So that’s what I used in this meal. Sweet peppers are ground up into the fish and a little chickpea flour is used to thicken the mix. Then I added my favorite summer side dish which I’ve made many times before — sweet corn and peppers.
Despite that the recipe involves grinding up the fish for the burgers, it is surprisingly simple. The flavors, on the other hand, are anything, but simple. Salty and sweet, and the perfect big bang of a meal to close out the summer.
- 1/2 lb. white fish, such as sole
- 2 cloves garlic, minced
- 1/2 cup chopped sweet peppers
- 1/4 cup chopped cilantro
- 1 teaspoon fresh lemon juice
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chickpea flour
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 cup sliced sweet peppers
- Kernels from two ears of sweet corn
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- Pinch of fine ground sea salt and ground black pepper
- To make the burgers, chop the fish into large pieces and place in the bowl of a food processor. Add the garlic, peppers, cilantro, lemon juice, salt and pepper. Process on high for 15 to 20 seconds. Scrape the sides of the bowl.
- Add the chickpea flour and process again on high for 15 seconds, until the mixture begins to come together in a ball in the food processor.
- Heat the oil in a medium skillet over medium-high heat. Form the ground fish into 3 patties. Cook in the skillet for 3 to 4 minutes, until browned. Flip the patties and cook 3 to 4 minutes on the other side, until they are cooked through. Transfer to a plate covered in a paper towel to soak up any excess oil.
- While the burgers cook, start the corn. Heat the olive oil in a large skillet. Add the peppers, corn and onion. Cook for 7 to 10 minutes, until the vegetables begin to soften and brown slightly. Remove from the heat and stir in the cilantro, salt and pepper.
- To serve, place 1/3 of the corn and peppers on each plate and top with a fish burger.
The fish burgers sound so good! They are definitely a nice change from the same-old-same-old. This is such a delicious, light and healthy dinner!
Thank you, Thao!