Apple Fennel Bluefish Burgers
Apple and fennel form the perfect backdrop for the assertive taste of bluefish.
Together, they offer a sophisticated trio of flavors: sweet and savory, with a hint of licorice. Toasted sunflower seeds add a buttery crunch. Snapper would also work well here.
Ingredients
MAKES 4 BURGERS
- 1 pound bluefish fillets, cooked (we suggest broiling them spritzed with the juice of 1 lemon)
- 2 tablespoons olive oil
- 1 medium-size fennel bulb, stalks discarded and cut into ¼-inch dice (about 1½ cups)
- 1 Granny Smith apple, peeled, cored, and cut into ¼-inch dice (about 1½ cups)
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 large egg, lightly beaten
- 1 cup toasted hulled sunflower seeds, ground in a food processor
- Put the bluefish in a large mixing bowl and mash well with a fork.
Instructions
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the fennel and cook, stirring, until soft and golden, 5 to 7 minutes.
- Add the apple, salt, and pepper and cook, stirring, until the apple is soft and any liquid in the skillet has completely evaporated, 3 to 4 minutes.
- Transfer the apple mixture to the bowl with the fish and combine. Add the egg and mix well. Form the mixture into 4 patties, each ¾ inch thick. Dredge them evenly on all sides in the ground sunflower seeds.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat and pan-fry 2 of the burgers until browned on each side, 5 to 7 minutes total. Remove from the pan and keep warm in a low oven. Repeat with the remaining 2 burgers.