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Karista Bennett

Karista Bennett

Chef & Food Writer

Crispy Rockfish Pub Burger with Special Sauce

January 13, 2021 by Karista Leave a Comment

Crunchy, creamy, soft and flavorful are just a few delicious ways to describe this drool-worthy and satisfying Crispy Rockfish Pub Burger with Provolone and Special Sauce.

Crispy Rockfish Pub Burger with Provolone and Special Sauce

I am a purist when it comes to my seafood. I enjoy the authentic taste of the sea gently combined with fresh ingredients that compliment the flavor of fish or shellfish. I like the all the goodness of the ocean to shine through.

However, I have to admit that pan-frying rockfish in a crispy crust until golden brown is one of my favorite ways to enjoy it. Rockfish is mellow in flavor and somewhat flaky in texture. It holds up well to being lightly breaded and fried and it’s even more delicious when served with this “special sauce”.

Although I love a fried fish dinner, I think this crispy rockfish is even better when it’s made into a mouth-watering pub burger.

This luscious burger is topped with a thick slice of provolone, quick-pickled red onions, pickles, lettuce, tomato and of course, my special sauce. Can you see me drooling now?

Crispy Rockfish Pub Burger with Provolone and Special Sauce

Over the last few days I’ve been dreaming about a fish burger using my stash of seafood from the good folks over at Port Orford Sustainable Seafood. I’m honored to have this Community Supported Fishery (CSF) in my book, The Oregon Farm Table Cookbook.

I’m also proud to be a member of this amazing company that supports sustainable fishing here in Oregon and provides quality seafood to our Oregon communities.

If you love a fresh piece of seafood, but you also love a tantalizing burger, you are going to love this recipe. It makes a delicious weeknight meal or a festive weekend dinner with family and friends.

Sometimes I fry the fish, set out all the condiments, fresh burger ingredients and toasted buns, and then let everyone assemble their burgers. I like to serve this with potato chips, crispy sweet potato fries, or my kids favorite tater tots. The tater tots are also delicious dunked in the special sauce!

The Crispy Rockfish Pub Burger with Provolone and Special Sauce just might become your new favorite recipe.

Wishing you all a very Happy, Healthy and Love-Filled 2021!

Karista

Crispy Rockfish Pub Burger with Provolone and Special Sauce

Karista
January 13, 2021
by Karista
Cuisine American
Category Karista’s Kitchen Kid Friendly Main Dish Seafood
Serving Size
1 burger
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Rate this recipe
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0 ratings
Crispy Rockfish Pub Burger with Provolone and Special Sauce

Ingredients

For the Special Sauce

  • 1 cup Mayonnaise
  • 1/3 cup chili sauce
  • 1/3 cup sweet pickle relish
  • 2 cloves garlic, finely minced
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper

For the quick-pickled red onions

  • ½ medium red onion sliced
  • ½ cup seasoned rice vinegar (or more to cover the onions)

For the burgers

  • 1 pound rockfish, cut into 4 pieces (makes sure there are no bones)
  • Salt and pepper
  • 2-3 tablespoons corn starch
  • 2 eggs whisked with 1 tablespoon water
  • 1 cup panko breadcrumbs
  • ½-1 cup high heat oil for pan-frying (or more if needed)
  • 4 slices provolone cheese
  • 4 pieces of green leaf or red leaf lettuce
  • 4-8 slices of tomato
  • Sliced pickles
  • 4 pub buns or brioche buns, buttered and toasted if you prefer

Instructions

To make the Special Sauce

  1. Mix together the mayonnaise, chili sauce, sweet pickle relish, garlic, soy sauce and black pepper. Set aside.

To make the quick-pickled red onions

  1. Add the sliced red onions to a 16-ounce jelly jar or a glass bowl and cover with the rice vinegar. Let them hang out for about 15 minutes or so, or while you’re preparing the fish. Store the remaining pickled onions in a covered glass jar or container in the refrigerator for up to one week.

To prepare the fish

  1. Heat a large skillet over medium or medium low heat and add enough oil to cover the bottom of the skillet. Set up three plates or bowls, one with the corn starch, one with the egg wash and one with the panko.
  2. While the oil is heating, season the fish pieces with salt and pepper. Then dust them in the corn starch. When the oil is hot but not smoking, dip the fish pieces in the egg wash and then the panko breadcrumbs. Place them gently in the skillet and let each piece cook until golden-brown on both sides. You may need to adjust the heat to low if your fish browns too quickly. Depending on the thickness of your fish, it should take about 3-4 minutes cook time on each side to cook the fish through. Typically, fish will cook 8-10 minutes for every inch of thickness. I find that rockfish cooks just a little faster. Also, fish does continue to cook a little when removed from the heat.
  3. Once your fish is done, transfer it to a fish rack over a baking sheet or plate, or a paper towel lined plate. Top with the provolone cheese. This will give the cheese time to melt a bit. I like using a fish or cookie rack as this keeps both sides of the fish nice and crispy.

To assemble the crispy rockfish pub burger

  1. I like to toast the buns in the oven or stove top in a pan. I spread a little butter on the inside of each bun and then toast them in the pan or on a baking sheet. Just a little toasted makes them hold up a bit better and the texture is lovely with the fish.
  2. Once the buns are toasted, add special sauce to each side of the bun. Place a provolone topped fish filet on the bottom bun. Layer with sliced onions, lettuce, tomato, pickles and the top of the bun. Skewer with party pics or toothpick to keep everything together prior to serving. But you’ll want to serve these immediately.

Tags

crispy fish burger,
fried rockfish,
fried rockfish burger,
pacific rockfish recipes,
rockfish burger,
rockfish recipe
https://karistabennett.com/2021/01/13/crispy-rockfish-pub-burger-with-special-sauce/
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Filed Under: Karista's Kitchen, Kid Friendly, Main Dish, Seafood Tagged With: crispy fish burger, fried rockfish, fried rockfish burger, pacific rockfish recipes, rockfish burger, rockfish recipe

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Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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This is probably one of my favorite cookie recipes This is probably one of my favorite cookie recipes. It’s simple, I almost always have the ingredients on hand and it includes sunflower seed butter, which I’m sort of obsessed with. 🤓

Sun Butter Chocolate Chip Cookies from my book, The Oregon Farm Table Cookbook. You can find the recipe in the book and the book is sold everywhere! So you’ll find it at your local bookshop or online. And you can always find a link on my website. But, you can also DM me and I’ll send the recipe to you. Happy Thursday! 🍪 
#cookies
#chocolatechipcookies 
#sunbutter
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This silky RED CURRY CAULIFLOWER SOUP comes togeth This silky RED CURRY CAULIFLOWER SOUP comes together easily and makes the perfect light lunch or dinner. It becomes a bit heartier when paired with a grilled cheddar and apple sandwich. Sometimes the simplest meals make the coziest evening. 

Ingredients
2 tablespoons coconut oil, ghee or extra virgin olive oil
1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
1 large yellow onion, diced
3-4 cloves garlic, finely diced
1 teaspoon grated fresh ginger
½ teaspoon ground coriander 
2 cups vegetable broth
1 14oz can coconut milk (not light)
1 ½ tablespoons Thai red curry paste
½ teaspoon turmeric
Squeeze of lime juice to taste
Season with salt and pepper to taste
Garnish with sliced green onions or fresh chopped cilantro 
Directions
In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until
translucent. Then add the garlic, chopped cauliflower, fresh ginger, ground coriander and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree.
Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
Season with salt and pepper and then add a squeeze or two of lime juice to taste.
Garnish with sliced green onions or fresh cilantro.
#cozyfood #comfortfood #winterfood #soup #cauliflower #healthycomfortfood
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I made this tuna salsa last week but I decided I needed to go all out comfort food that day and so I made it into a tuna salsa melt. 🤓

It was delicious! I’m in sandwich mode for some reason. So this tuna salsa melt had to happen. Even Mr. B loved it. 

Here is the casual recipe. You can adjust ingredients to your taste or dietary needs. 

Tuna Salsa Melt
1 5-6 ounce package of tuna, drained 
1/3 cup chopped cilantro 
1/3 cup diced red onion
1 teaspoon lime juice 
1 small jalapeño, seeded and diced (I used pickled jalapeños)
Drizzle of olive oil
Salt and pepper to taste
Slices of your fave bread (I used Texas Toast)
Slices of pepper Jack or Monterey Jack cheese (cheddar would be good too)
A little Mayo
A little butter 

Mix together the tuna, cilantro, onion, lime juice, jalapeños, a drizzle of olive oil and season to taste with salt and pepper. 
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If I make these for my family, I’ll place the sandwiches on a baking sheet and pop them in a warm oven until all the sandwiches are done. 

Serve with extra jalapeños and chips. Enjoy! 
#sandwichesofinstagram 
#tunamelt 
#oregonseafood
#comfortfood
You know how much I love the combination of bluebe You know how much I love the combination of blueberries and cardamom. So naturally, I had to combine these two enchanting flavors in my Blueberry Cardamom Baked Oatmeal.

This delicious and fragrant recipe couldn’t be easier or more satisfying. It’s prepared with sweet and healthy frozen Oregon Blueberries which make breakfast or brunch an absolute treat. ☺️

So grab a boost of blue and go make this recipe. 💙You’ll find the link to the recipe video and recipe in my profile. #oregonblueberries #grababoostofblue #howdoyoublueberry #bakedoatmeal #healthyfood #healthylifestyle #healthyliving #healthyeating
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Crunchy, creamy, soft, and bursting with so much flavor, I found myself licking my fingers and tempted to lick my plate! 

These pub burgers turned out so delicious I had to post them on my website. I’ve posted the link to all the deliciousness in my profile. ☺️

This is not a sponsored post. I simply adore our Oregon food producers, fishing families, and farmers, so I like to share the recipes I create with their products. And you’ll find more information about Port Orford Sustainable Seafood (a Community supported fishery) in my book, The Oregon Farm Table Cookbook. 

Delicious Wishes this winter Wednesday! 😘#oregonseafood #oregonfishing #oregoncoast #portorford #pnwseafood #rockfish #fishsandwich #crispyfish #pubfood #fishrecipes
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This soup is almost like an Indian Dal but with a bit more soup consistency. The gorgeous Indian spices make this soup taste fancy but it really couldn’t be easier. 

I love to serve this soup with Garlic Naan or Socca, a chickpea bread. The recipe follows!

Spinach Lentil Soup
Serves 6
Ingredients
2 tablespoons ghee or coconut oil
1 large sweet onion, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon mace 
1/8 teaspoon cayenne 
1 14-ounce can whole tomatoes
1 tablespoon tomato paste
2-3 cups vegetable or chicken broth
2 cups yellow or green lentils, soaked overnight, drained and rinsed
1 6-ounce bag baby spinach
1 tablespoon fresh lemon juice
½ cup chopped fresh cilantro plus 1 tablespoon chopped cilantro for garnish
Salt and pepper to taste
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In a soup pot over medium heat, add the ghee or coconut oil. When the oil is hot, add the onion and carrots and cook until soft, about 5-8 minutes. Then stir in the garlic and fresh ginger and 
cook one minute longer. 

Stir in the ground cumin, coriander, turmeric, mace and cayenne. Then add the tomatoes, tomato paste, lentils and at least 2 cups broth. Add more broth if needed. Bring the soup to a boil and then turn down the heat to a simmer. Simmer on low for about 15-20 minutes.
When the lentils are done, stir in the fresh baby spinach, lemon juice and cilantro. Season to taste with salt and pepper. Serve warm and garnish with additional cilantro. 
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In the meantime if you don’t have Chef Laurie’s book, Simple Fruit, or my book, The Oregon Farm Table Cookbook, you can find both of them at your local bookshop or online wherever books are sold. 
Looking forward to seeing you all on Thursday! 😘
#oregonfarmtablecookbook #simplefruitcookbook #learnhowtocook #cookinglive #recipedemo #chefsofinstagram #cookbooks
I had planned on making these Crab Stuffed Mushroo I had planned on making these Crab Stuffed Mushrooms in December. But for some reason I just never got around to it. It was another busy holiday season, with birthday celebrations included, but certainly not so busy I couldn’t have made them. Actually, what most likely happened is I planned way too many recipes for the month and these little lovelies just kept getting pushed down the list. This is classic Karista. 🤓

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And as well, an opportunity to make a few of the recipes that got left off the December list. 😉 I’ve listed the Crab Stuffed Mushroom recipe below. They make a delicious satisfying Saturday night nibble. 

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Serves 6-8 / Makes 16-20 
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1 tablespoon chopped Italian parsley 
2 cloves garlic, minced
1 tablespoon lemon juice
½ cup grated Parmesan cheese, divided
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1 teaspoon chopped fresh parsley
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Pre-heat the oven to 350F and line a baking sheet with parchment paper. 
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fresh chopped parsley. Top each mushroom with the Panko and Parmesan mixture and then 
place them in the oven for about 10 minutes, just until the mushrooms and cheese are warmed through. Serve immediately.
I’ve posted only a handful of social or politica I’ve posted only a handful of social or political items here on my feed over the last few years. It’s not that I don’t have an opinion, I do. Those of you who know me well, know that I  feel strongly about things in our country and this amazing world we inhabit. 

But I limit my personal opinions here because I want this space devoted to a place of deliciousness, comfort, inspiration, discovery, personal growth and love.  A space where my passion for feeding mind, body and soul is central. 

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That said, my only comment about events that unfolded yesterday is that it was horrific. It was shameful and makes my heart grieve. As I heard many say yesterday and wholeheartedly agree with, we are better than that. 

Please no rude or negative comments. As the old saying goes...if you can’t say anything nice, don’t say anything at all. 

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Wishing you a warm and cozy day. 🙏🏻❤️

#thoughtsoftheday #soup #cozyfood #blackbeansoup
I wrote this ten years ago. It was a moment when i I wrote this ten years ago. It was a moment when it felt as if everything in my life was falling apart and I had no control. I’d walk into my kitchen and start cooking. It became sort of meditation practice. A way to process my thoughts and feelings, breathe deeply and then concentrate on preparing a delicious meal that would soothe my family and bring comfort to our souls. 

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#thoughtsoftheday #foodquote #thepoetryoffood #foodlove #quotesoflife #quoteoftheday
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