Cobia Burgers with Old Bay Remoulade
Along with some mild-tasting white meat fillets, a large fish will yield several pounds of end cuts and belly meat, which is more fibrous that the prime fillet pieces. This recipe makes use of the little bits in a way that produces a fall-apart tender burger.
Serves: 4
Total Time: 1 hour 15 minutes (includes chilling)
¼ c. red bell pepper, large dice
¼ c. celery, large dice
2 Tbsp. onion, small dice
8 oz. cobia (or other white fish) pieces, partially frozen, patted dry
1 egg white
¾ c. very soft cooked brown rice
1 c. unseasoned breadcrumbs
2 c. canola, corn, or vegetable oil
1/3 c. very thinly sliced red onion
2 c. finely sliced Romaine lettuce
4 Brioche hamburger buns
Using a food processor fitted with a standard blade, combine bell pepper, celery, and onion, and pulse several times to start mincing. Add fish pieces and egg white and pulse 8-10 times until fish is in pieces no larger than a pea. Transfer to a bowl and stir in the brown rice to combine (mixture will be soft). Cut parchment paper into 4-5 4” squares. Spread breadcrumbs onto another flat, shallow pan. Shape mixture into 4-ounce patties and gently put one patty at a time onto the crumbs. Use your hands to gently coat the top and sides of the patty with crumbs, lift out using a thin, wide spatula (a slotted fish spatula is ideal), gently shake off any excess crumbs, place a parchment square on top of the patty, and flip the spatula over to transfer the patty onto the paper. Arrange in a single layer on a small sheet pan, cover and chill 30-45 minutes.
Put red onion into a small bowl, cover with cold water and let stand 5 minutes. Drain and pat dry. Toss with julienned lettuce to combine and refrigerate until ready to assemble sandwiches.
In a large skillet, add oil to ¼” depth and heat over medium-high heat to 350°. Use the parchment squares to slide the patties into the oil, being careful not to splash the hot oil. Fry until deep golden brown on one side, gently flip using a flat spatula, and brown on the other side. Remove to a paper-towel lined plate.
Brush the cut sides of each bun with butter and toast on a pre-heated skillet or griddle. To assemble burgers, spread remoulade on each bun bottom, top with a patty, spread patty with more remoulade, top with the onion-lettuce mixture and bun top and serve.
Old Bay Remoulade
½ c. mayonnaise
2 Tbsp. chopped fresh parsley
2 ¼ tsp. Old Bay seasoning
1 ½ tsp. minced red bell pepper
1 ½ tsp. minced bread and butter pickles
1 tsp. fresh lemon juice
½ tsp. Dijon mustard
¼ tsp. minced garlic
¼ tsp. chopped capers
¼ tsp. Tabasco sauce
Combine all ingredients thoroughly and refrigerate, covered, until ready to use. Can be made several days ahead.
I am always grateful for an invitation to try something new outdoors. Hunting and fishing trips make memories and opportunities to learn valuable lessons. My husband and I took our first cobia fishing trip into Virginia’s Chesapeake Bay waters thanks to a generous friend’s invitation. His 28’ Cobia (ironic!) Walkaround vessel with twin 225 hp Yamaha engines was up to the task of a rough early morning trip out, and within 20 minutes of putting out bait and setting lines it was “Fish on!” Cobias are hard-fighting fish and a lot of fun to reel in. When you get one in the boat you feel like you’ve earned it, or so I’m told. I quickly reeled in the 50” female with a minimal amount of effort using the captain’s well-outfitted rods. I don’t feel like I earned it, but I’ll take it, and count the experience as one of my most memorable days aboard a boat.