ARCTEKJim

PO? ?CREW? BOY BURGERS
This is a great back yard grill, or a warm-up lunch for the crew while out on the fishing grounds (could use shrimp, crab, lobster, grouper, longfin Albacore, wahoo, mahi-mahi, halibut or any white firm fish meat). May be assembled the day before the fishin trip or grill day.

This makes Four Poor (crew) Boys Burgers!!

1 teaspoon peanut oil
? cup minced onions
2 teaspoons minced garlic
? cup finely diced celery
? cup finely diced red bell pepper
? cup finely diced green bell pepper
? cup finely diced yellow bell pepper
? teaspoon hot red pepper flakes
1 ? lbs of What ever fish, crab, shrimp etc you have as stated above
2 tablespoons chopped fresh chives (optional ? I like them)
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
Salt & Pepper to taste
18 Inch loaf French Bread

Heat the peanut oil in a large nonstick fry-pan over medium heat-high heat. When hot, add the onions and garlic, and saute until the onions are translucent, about 2 to 3 minutes. Add the celery, red bell peppers, green bell peppers, yellow bell peppers, and no more than 1 teaspoon hot red pepper flakes, and continue to saute for 4 minutes. Transfer the mixture to a bowl and place, uncovered, in the refrigerator to cool.

Pulse fish in food processor to coarse lumpy texture and place into a 5-quart stainless steel bowl. Gently but thoroughly combine the ground fish with the cooled vegetable mixture, chives, parsley, basil, and thyme. Season with salt and pepper.

Gently form the mixture into eight 3 1/2-ounce, 3/4-inch-thick burgers. Cover the burgers and refrigerate until needed.
(The above made all be done a day ahead)

Preheat the oven to 225?F.

Trim 1 inch from each end of the loaf of French bread. Cut the trimmed loaf into four 4-inch-long portions. Cut each
portion in half. Crisp the bread in the oven while cooking the burgers.

Grill the fish burgers over a medium-high wood or charcoal fire or gas BBQ or non stick frying pan, 4 to 5 minutes on each side, basting with about 1 teaspoon Worcestershire sauce per burger. Serve two of the fish burgers on each portion of the crusty French bread. Top with your favorite Chunky Creole or hot Chunky Salsa sauce.

TRY THEM ---- You won?t be disappointed !!!!!!!!!!!!!!!!!!!!!!!!
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custom built t tops/towers/hardtops etc
www.arctekmarine.com CLINTON, CT