Serves: 4
Total Calories: 295

1 1/4 pounds red snapper fillets, skinless, fresh, cut into 1-inch pieces
3 egg whites, large, lightly beaten
1 tablespoon Thai fish sauce
1 teaspoon salt, coarse (kosher or sea), or more to taste
1/4 teaspoon black pepper, freshly ground, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
2 tablespoons scallion, chopped, both white and green parts
2 tablespoons dill weed, fresh, chopped
3 to 4 tablespoons bread crumbs, fresh
2 tablespoons olive oil
1 loaf French bread (about 16 inches long), cut in half lengthwise, then each half cut crosswise into 4 equal pieces
12 spinach leaves, fresh, rinsed and patted dry
1/2 cup barbecue sauce, Mark Militello's Mango (optional see recipe under "Sauces")

1. Run your fingers over the snapper fillets, feeling for bones, then use needlenose pliers or tweezers to remove any you may find. Transfer the snapper to a food processor and process, in short bursts, just until finely chopped. Do not overprocess you don’t want a purée (see Note). Still processing in short bursts, work in the egg whites, fish sauce, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne. Add the scallions, dill, and enough bread crumbs to bind the mixture together (start with 3 tablespoons). To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned.

2. Divide the mixture into 4 equal portions. Lightly wet your hands with cold water and form each portion into a patty 3 1/2 inches across and about 1/2 inch thick. Place the patties on a generously oiled plate, cover, and refrigerate for at least 30 minutes and up to 6 hours.

3. Preheat the grill to high.

4. When ready to cook, brush the tops of the patties generously with oil. Oil the grill grate, then arrange the patties, oiled side down, on the hot grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 3 to 4 minutes per side, adding the French bread pieces, cut sides down, to the grill when you turn the patties. Do not overcook the burgers.

5. Serve the burgers on the French bread, topped with spinach leaves and barbecue sauce, if desired.

Serves 4

Note: Alternatively, chop the fish by hand with a cleaver or sharp, heavy knife and transfer to a bowl, working in the remaining ingredients by hand.

Nutritional Facts:

Serves: 4
Total Calories: 295
Calories from Fat: 63

More Recipes from the The Barbecue Bible Cookbook:
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Bahamian-Style Whole Grilled Snapper
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Brazilian Swordfish Kebabs With Coconut Milk
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Grilled Fish Gurney Drive
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Grilled Shark and Bake I
Grilled Shark and Bake II
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Whole Grilled Snapper With South African Spices / Fish Brai
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