Subj : 8/1 Nat'l IPA Day - 4
To   : All
From : Dave Drum
Date : Sat Jul 31 2021 09:35:46

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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