MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mahi Mahi Burgers Glazed w/I.P.A.-Hoisin Bbq Sauce
Categories: Seafood, Herbs, Chilies, Beer, Breads
Yield: 4 servings

MMMMM--------------------------BURGERS-------------------------------
1 1/4 lb Skinned Mahi Mahi; pin bones
- removed
sm Handful fresh cilantro
4 Leafy mint sprigs; leaves
- only
1 md Shallot
1 tb Ground fresh chile paste
Fine grated zest of 1 lime
1 ts Salt
1/2 ts Fresh ground black pepper

MMMMM------------------I.P.A. HOISIN BBQ SAUCE-----------------------
1 tb Olive oil
2 cl Garlic; minced
1 sm Shallot; minced
1 ts Sesame oil
1 c I.P.A. beer
9 oz Hoisin sauce
1/4 c Soy sauce
1/4 c Honey
2 tb Mirin
1 tb Sambal oelek
1/2 ts Ground ginger
1/4 ts Ground pepper

Place all of the ingredients for the burgers into the
bowl of a food processor and pulse until everything is
well combined, but not yet a paste, 35 times. Form
mixture into 4 burgers and set them on tray lined with
foil. Cover and refrigerate for at least 30 minutes.

While the burgers are in the fridge, make the barbecue
sauce. Heat olive oil in a medium pot over medium heat.
Add garlic and shallot and cook, stirring constantly,
until soft and fragrant, but not brown; stir in the
sesame oil and let heat for 10 seconds before stirring
in the remaining ingredients for the sauce. Let simmer
fiercely for 15-20 minutes, until reduced and thickened.

Heat a grill pan over medium-high heat until hot. If
using buns, toast the cut sides on the grill pan.
Lightly oil the pan and place the fish burgers onto it.
Cook for 5 minutes on one side, then flip.

Brush a thick layer of the barbecue sauce over the top
of the burgers and cook for another 5 minutes, or until
just cooked through.

Serve the burgers as-is or on buns with whatever
toppings you like and extra barbecue sauce.

NOTES: You will have leftover barbecue sauce that you
can store in a lidded jar in the fridge once cool. It is
lightly sweet and a bit bitter (in a good way) from the
hoppy IPA, with a nice slow layer of heat. It's a
delicious Asian-inspired sauce that can be used on
seafood, pork, chicken, or duck.

by Heather Schmitt-Gonzalez

RECIPE FROM: https://www.allroadsleadtothe.kitchen

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