Who doesn’t love a good burger? A nice juicy patty sandwiched between two carb-filled buns, piled high with fresh lettuce, tomato, and condiments. We’re drooling just thinking about it. We believe that nearly any recipe you can make using meat, you can also make using seafood! Whether you consider this to be a fish sandwich or a burger, it doesn’t really matter! What matters is how truly delicious this Dilled Alaskan Fish Sandwich really is. This recipe proves that you don’t need to use meat to make a good burger…whitefish will work just fine (well, a little more than fine actually). These fish sandwiches are juicy, take to seasonings well, and different! Try this recipe, but be warned – it may just replace your traditional burger!
Dilled Fish Sandwich
Prep Time: 20 minutes
Cook Time: 10 minutes
Total: 30 minutes
- 1 lemon, halved & juiced
- small ripe avocado, mashed
- 1/4 to 1/2 teaspoon garlic powder
- 1/4 teaspoon Sriracha
- 1/8 teaspoon each salt and pepper
- Zest of a lemon half
- 2 tablespoons chopped dill or dill seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- 1 pound Alaska Cod fillets, thawed
- 1 tablespoon grapeseed oil
- 4 toasted whole-wheat buns OR 4 lettuce leaves for wraps
Cut your lemon in half, zesting one half and reserving the zest for the cod. Juice the zested half of the lemon and reserve juice for the avocado spread. Cut the remaining half of lemon into wedges and reserve for serving.
Prepare your avocado spread by combining your mashed avocado, sriracha, and spices. Chill until ready to serve.
For the cod burgers: Combine the lemon zest, dill, garlic powder, salt and pepper in a small bowl. Blot the cod with paper towels and place on a large plate. Rub the cod all over with the seasoning blend.
Heat your oil over medium heat until shimmering then carefully add the cod to the pan. Tilt the pan slightly each way to evenly distribute the oil. With a spatula, press gently on the centers of the cod. Cook until the cod is opaque around the edges and releases easily from the pan, about 2 to 4 minutes. Turn the cod over and cook for an additional 2 to 4 minutes. Remove cod from the pan.
Serve on toasted buns with avocado spread or in a lettuce wrap with microgreens and your lemon wedges.