Yellowtail caught out of the Pacific provide a protein-packed alternative to ground beef for your grilled burgers. (ALBERT QUACKENBUSH)

YELLOWTAIL BURGERS

By Albert Quackenbush

6 to 8 yellowtail fillets
2 medium-sized onions
4 scallions
2 jalapenos
2 eggs
2 limes
Breadcrumbs
Camp Dog Cajun or your favorite seasoning
2 percent shredded Mexican cheese
Tapatío or your favorite hot sauce
Prep time: 20 minutes
Place aluminum foil over the top section of your grill. Fire up the grill to a medium heat. Start by cutting the limes in half and squeezing the juice into a large bowl. Set aside.
Chop up the yellowtail into medium-sized chunks. Don’t go too small because you don’t want it turning to mush. Add the diced yellowtail to the lime juice and mix thoroughly. Leave it there to soak. Go wash your hands (my wife would be very unhappy if everything in the kitchen smelled like fish).
Chop the onion into medium-sized chunks. You want some good bite here! Set these aside in a separate bowl. Slice up the scallions and the jalapenos. Mix them in with the onion.
Add one egg to the yellowtail mix (set the other aside in case you need it).
Measure a half-cup of breadcrumbs and pour into the yellowtail bowl.
Measure out two tablespoons of seasoning and add it to the mix. Pour the vegetables into the bowl of yellowtail.
Pull up your sleeves and start mixing everything by hand. Get it worked in good and, after a bit, make a patty. If it holds together well, you are ready to grill. If not, add the other egg to bind better.
Make about eight patties and wash your hands. Sprinkle a good dusting of Camp Dog or other seasoning over the top of the burgers.
I use PAM, but you can use vegetable oil or olive oil on the foil. Spray it on and then carefully place your burger patties, seasoning-side down; this gives the outside a spicy crust. Then once they are all on there, sprinkle some more seasoning on top. Close the grill cover and wait three to four minutes, depending on how thick you made them.

Yellowtail caught out of the Pacific provide a protein-packed alternative to ground beef for your grilled burgers. (ALBERT QUACKENBUSH)

Yellowtail caught out of the Pacific provide a protein-packed alternative to ground beef for your grilled burgers. (ALBERT QUACKENBUSH)

After those minutes are up, carefully flip the burgers as they can still fall apart. Wait another two minutes and cover the top of each burger with a little cheese. Wait until the cheese melts and you are ready to eat!
Once on the plate, pour a little Tapatío or other hot sauce over the top of your burger. They might already be spicy enough for you, but I like mine with some kick. Share with friends and enjoy. CS
Editor’s note: For more on the author, go to socalbowhunter.com.

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