Sweet and Spicy California Fish Burger

Total Time: 30 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 710
Total Fat 40g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 15g
Cholesterol 110mg
Sodium 1290mg
Total Carbs 62g
Dietary Fiber 9g
Total Sugars 9g
Protein 31g
Potassium 1221mg

Vitamin A 64 mcg; Vitamin C 43 mg; Calcium 74 mg; Iron 4 mg; Vitamin D 5 mcg; Folate 126 mcg; Omega 3 Fatty Acid 1.19 g

% Daily Value*: Vitamin A 8%; Vitamin C 50%; Calcium 6%; Iron 20 %; Vitamin D 25%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Enjoy this California spin on a classic grilled fish sandwich. Vibrant, sweet and spicy with a purple cabbage, jalapeño and California Avocado slaw, it will be the hit of your backyard barbeque.

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Serves: 4

2 Tbsp. soy sauce 2 cloves garlic, peeled and sliced 1 Tbsp. cayenne 2 Tbsp. cumin 1 1/2 Tbsp. agave nectar 1 Tbsp. olive oil 1 large lemon, juice only 1 Tbsp. sea salt 1 Tbsp. fresh ground pepper 4 (4-oz.) Pacific halibut steaks 2 ripe, Fresh California Avocados, seeded and peeled 2 cups finely shredded purple cabbage 1 jalapeño, stemmed, seeded and chopped 2 limes, juice only 1/4 cup mayonnaise 4 brioche burger buns
  1. In a medium bowl, prepare the marinade by combining the soy sauce, garlic, cayenne, cumin, agave, olive oil, lemon juice, salt and pepper.
  2. Brush the marinade on each side of the fish steaks and marinade for at least one hour in the refrigerator.
  3. Meanwhile seed, peel and cube 1 avocado. In a medium size bowl gently combine the avocado cubes with cabbage, jalapeño, lime juice and mayonnaise; refrigerate until fish is grilled.
  4. Preheat the grill to medium high heat.
  5. Place fish on the grill for 2-3 minutes (depending on the thickness of the cut) and then flip.
  6. Cook for 2 minutes on the other side until golden brown and a little crispy.
  7. Split the brioche burger buns and lightly grill.
  8. Place layer of slaw on the bottom of each brioche bun, then place the fish on top of the slaw
  9. Cut the remaining avocado into quarters, remove the seed, peel and slice each quarter. Place avocado slices on top of the fish.

Serving Suggestion: Serve with fresh fruit, potato or pasta salad.

Beverage Pairing: Amber ale beer or off-dry Riesling.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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