Blackened Grouper Burgers with Red Cabbage Slaw

Coastal Living
Blackened Grouper Burgers with Red Cabbage SlawRecipe

Photo: Alison Miksch; Styling: Linda Hirst

Makes 4 servings


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1 tablespoon butter
2 tablespoons chopped fresh chives
1 pound boneless, skinless grouper, cut into 1-inch pieces
4 teaspoons Creole mustard, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
4 teaspoons blackening seasoning
Cooking spray
1/4 cup mayonnaise
2 tablespoons chopped dill pickle
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 1/3 cups thinly sliced red cabbage
4 hamburger buns, split horizontally


Hands-on: 35 Minutes
Total: 35 Minutes

1. Place butter, chives, 4 ounces fish, 1 tablespoon mustard, and 1/2 teaspoon each salt and pepper in a food processor; pulse until finely chopped. Add remaining 12 ounces fish to food processor; pulse 5 times or until coarsely chopped. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with blackening seasoning; lightly coat with cooking spray.

2. Whisk together mayo­n­naise, pickle, parsley, lemon juice, and 1/8 teaspoon salt in a small bowl.

3. Whisk together oil, lime juice, remaining 1 teaspoon mustard, and remaining 1/8 teaspoon salt in a medium bowl. Add cabbage; toss to coat.

4. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Grill patties 4 minutes on each side or until done. Remove patties from grill; grill buns, cut sides down, 1 minute or until lightly toasted. Remove buns from grill, and top bun bottoms evenly with patties, tartar sauce, cabbage mixture, and bun tops.

Created date

April 2015