Mike’s Halibut Burgers With Tomatoes and Mashed Avocado

Two 4- to 5- ounce skinless halibut fillets 1/2 - to 3/4 - inch thick (See market tip)
2 to 3 limes juiced to yield about 3 tablespoons
1 1/2 tablespoons olive oil plus extra for sautéing or grilling the fish
Kosher salt
1/4 teaspoon red pepper flakes
Several grinds of black pepper
1 tablespoon honey
1 ripe medium avocado
2 good quality hamburger buns, lightly toasted
4 thin tomato slices
Very thinly sliced red onion

1.Place halibut fillets in a shallow nonreactive dish or pan. Whisk together 11/2 tablespoons of the lime juice, 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and several grinds of black pepper. Pour marinade over the fillets. Cover with plastic wrap and refrigerate 1 to 11/2 hours, turning once or twice. Bring to room temperature 15 to 20 minutes before cooking.

2.While fish is marinating, in a small bowl whisk the honey and 2 teaspoons of lime juice together and set aside for glazing the fish after cooking. Also peel and seed the avocado and mash it with a fork adding 2 teaspoons lime juice and 1/4 teaspoon kosher salt. Taste and if needed add extra lime juice and salt. Cover and set aside at cool room temperature.

3.Place a medium large, heavy skillet over medium high heat. Coat the bottom of the pan with a thin film of olive oil. When oil is quite hot, pat fillets dry with paper towels, salt and pepper on one side, and add to the pan. Cook 4 to 5 minutes and turn. Cook 3 to 4 minutes more or less until flesh is white and flakes easily. Salt fillets lightly again and drizzle each one with some of the honey lime glaze. You can also grill the fish. See cooking note that follows.

4. To assemble, place halibut fillets on bottom buns, then top with 2 tomato slices, and some red onion slices. Spread underside of top buns with avocado mash, then place on halibut burgers. Serve warm. Serves 2.

Market tip: Ask the fishmonger to cut the halibut fillets from the thinner part nearer the tail, ideally 1/2 inch thick but no more than 3/4 inch if possible. Similar size cod fillets will work too, but because cod is not as firm as halibut, they are best sautéed rather than grilled.

Cooking note: You can also grill the halibut fillets. Oil rack well and prepare grill for a medium hot fire or medium high temperature. Salt and pepper fillets on one side, and grill until they are opaque all the way through and flake easily, 3 to 4 minutes per side. Watch carefully as cooking times can vary depending on the thickness of the fish. When done, salt lightly again, and drizzle honey/lime glaze over the fillets.

Copyright Betty Rosbottom 2020