Enjoy! Because life is too short to deprive the palate!


Mahi-Mahi Burgers with a Cilantro-Ginger Aioli & Sauteéd Pineapple Wedges

I know, I know, burgers are not typically the image that comes to mind when one thinks about fish- and vice versa. But after you try out this next recipe, all those mental prototypes of buns and red meat is drastically going to make a change for the better!

When I saw the sale on Mahi-Mahi the other day I was determined to make something fun and different. I prepared the burgers the night before, refrigerating them overnight, and using the down time to play with ideas of how to top them. I knew I wanted to use ginger and pineapple and was almost considering caramelized onions when my mother suggested I make an aioli. I was instantly smitten.

The results? I even surprised myself with how much I enjoyed this meal. It was uniquely refreshing, light, yet deliciously filling. My boyfriend took one bite and after he was done "mmming" and licking his lips he said, "Can we make this meal a regular thing?" He then proceeded to devour his entire plate, all the while telling me how I needed to make these burgers again and again, and soon!

Mahi-Mahi is a very mild white hawaiian fish and as long as you buy it very fresh (it should never ever smell fishy!) even an Anti-Fish-Eater would enjoy this meal. We've all seen frozen fish filets in the freezer section of the local grocery store, and while there are some quick fix brands that will work with this recipe, I challenge you to find the freshest fish you can and go all the way, making your own delicious homemade Mahi-Mahi Burgers from scratch.

Mahi-Mahi Burgers

  • 1 lb Mahi-Mahi Filets
  • 1 tsp Paprika
  • 1/4 cup Parsley, minced
  • 1/2 tsp Rosemary, dried
  • 1/4 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 egg or approximately 1/4 cup Sunflower Oil
  • Ginger, freshly grated
  • 2 Tbsp Coconut Oil
*Finely dice, or "mince" in a food processor, the Mahi and parsley. Add the rosemary, salt, garlic powder, and pepper. If using an egg, pre-whisk it in a separate bowl and then add to the Mahi mixture. If using the oil slowly drizzle into the mixture, kneading with your hands until the mix is moist and slightly sticky. Split into palm-sized portions, roll into balls, and then flatten, shaping the Mahi mixture into thin, rounded patties. Refrigerate for 3 hours or overnight. You can also freeze them if you'd like. 

*To Cook: In a frying pan heat the coconut oil over Medium-High. Sprinkle each side of the patties with a little sea salt and place in the pan. Increase the heat to High and grate about a tsp of fresh ginger onto the top of the Mahi Burger. Cook 3-5 minutes on each side depending on thickness. When you flip them, repeat with the ginger on the opposite side. Remove and cover to keep warm. Return the pan to the stove, reserving the juices, in which you will cook the pineapple. 

*Lightly toast the Ciabatta rolls in the oven while preparing the burgers and pineapple.

Sauteéd Pineapple Wedges

  • 1 cup Fresh Pineapple, cut into wedges
  • 1 tsp Cayenne Pepper
  • 1/2 Tbsp Coconut Oil (if needed)
  • 1 Tbsp Ginger
*In the same pan you cooked the burgers in, turn the heat back to High and add 1/2 Tbsp. of Coconut Oil (unless there is already enough "juice" left over from the burgers). Heat until very hot, test by flinging some water from your fingertips into the pan, if it sizzles or pops, the pan is hot enough. Add the pineapple, shaking the pan to toss them in the oil. Add the cayenne and the ginger. Continue shaking the pan, making the pineapples "jump!" which is a *key trick to sautéing. Cook for 2 minutes and then remove from heat. 

*Sauté actually means "Jump" in French and if your pan is hot enough it should make the food 'pop' naturally. It is best to heat the pan without oil first, testing it with water droplets before adding any oil or butter. Also, in Sautéing do not use a non-stick pan and use a pan-flip instead of a spatula as this turns the food at equal times and promotes even cooking. 

Cilantro-Ginger Aioli

  • 1/2 cup Mayonnaise (Use Veganaise for a healthy, similar taste)
  • Juice from 1/2 Lemon
  • 1/2-1 tsp Cayenne Pepper (depending on your heat preference!)
  • 3 cloves Garlic, pressed
  • 1/4 cup Cilantro, finely chopped
  • 1/4 tsp Seasoned Salt
  • 1 Tbsp Ginger, grated
  • 1/2 tsp Garlic Powder
*Combine all ingredients, reserving a small amount of the cilantro as garnish. Salt to taste. 

To Serve: Slice:

    • Red Onions
    • Avocados
    • Hot House Tomatoes
*Slather the toasted buns with the aioli, top with the onion slices, tomatoes, and 3 large ripe avocado slices! Sprinkle with Cilantro and serve with the Pineapple Wedges.

I also made some Teriyaki-Glazed Chicken Wings to serve as an appetizer but these burgers would go great with a batch of baked Sweet Potato Fries or Grilled Asparagus. 

This was a fast favorite in my household, and I now I hope it will find a happy home in yours as well! Happy Cooking!

<3 Marea

1 comment:

  1. I was looking for an alternative to tartar sauce for our mahi mahi burgers and came across this aioli-- sooo good! Nice work & thanks for sharing!


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