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Belizean Rubbed and Grilled Fish Burger

Monday, 26 May 2008

Description

This particular "burger" is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Seafood
Cooking Method
Grill
Heat Level
3
Chile
Habanero
Meal/Course
Dinner
Serves
4
  • 1 teaspoon ground habanero chile

  • 1 teaspoon garlic salt

  • 1 teaspoon ground thyme

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon ground nutmeg

  • 1 tablespoon olive oil

  • 4 small white fish fillets, such as snapper, trigger fish, or grouper

  • 4 rolls

  • Your favorite salsa or hot sauce

Methods/steps

In a bowl, combine the chile, salt, garlic, thyme, allspice and nutmeg. Brush the fillets with the oil and dust with the spice mixture. Allow to sit at room temperature while you prepare the grill.

Cut the rolls in half length-wise and brush with 1 tablespoon olive oil.

Grill the fish in a grill basket over medium heat until done, about 5 minutes per side, or until the fillets flake.

Grill the rolls to slightly warm. Place the fish on rolls and top with a sauce of choice, even if it’s store-bought.


 

 

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