Any fish can be used in this recipe. That can be formed into burgers or cakes and lightly breaded with crushed white corn ships, sauteed, served w/pico de Gallo cream sauce, avocado pico de Gallo cream sauce, fire-roasted salsa Manzano cream sauce.
Ingredients
- 4 lb.Sturgeon, cut to 1/2 inch cubes; grind with 1/2 inch plate
- 1 lb. shrimp, Chem Free, cut 1/2 cubes; grind with 1/2 inch plate
- 2 tablespoons Red Wine Vinegar Powder
- 1 tablespoon & 1 tsp ground dried smoked Chipotle chili
- 1 tsp chili Árbol Molido
- 1/4 cup roasted garlic; 1-1/2 tsp. fresh
- 2 tsp Mexican oregano
- 1 tsp white pepper
- 2 tablespoons jalapeno pepper; seeded, small dice
- 2 tablespoons Italian flat-leaf parsley; chopped
- 2 tablespoon cilantro; chopped
- 1-1/2 tsp thyme fresh; chopped,
- 1/2 tsp. dry 2 tablespoons red onion; small dice
- 2 tablespoon chives; thinly sliced
- 1-1/2 tsp cumin
- 1/4 cup chili Manzano; diced
- 1-1/2 tsp kosher salt
- 1 tsp nature’s seasoning
Instructions
Grind the Shrimp with the 1/4″ plate then mix with the cubed Sturgeon. Add the rest of the ingredients and mix well. Grind with the 1/2 inch plate then regrind with the 1/4″ plate.