Seafood burger with avocado aioli

Once upon a time, lived a fisherman by the sea.
Once upon a time, the fisherman would travel to see
what goods he’d find? Which fruits of the gods?
What goods he found he’d cook to honor his God.


Haiti Bites fresh caught Langouste by local fisherman
Haiti Bites fresh caught Langouste by local fisherman

To honor the catch of the fisherman, thi searly bird, that every morning rises before the sun and sets for sea, I wanted to make a simple, yet delicious dish out of his freshly caught langoustes (aka. spiny lobster).

What’s more simple than a burger? And what is more haitian than mixing any sandwich with avocado :)

The fusion version of me, called for avocado aioli! And I do not regret the guidance of my gut instinct. What a treat !

The juiciness of the burger with its crispy coating of grilled coconut flakes and panko crust, all on a bed of lettuce, and smooth, creamy, sumptuous, deliciously fresh avocado aioli, turned a simple bread loaf, into a space travel machine… yes … a space travel machine: TO THE STARS!!!

These incredibly easy to make burgers taste so phenomenal, you would think you’re dining at a fancy restaurant.

They truly promise an explosion of flavor on your palette.

Life under the coconut tree is after all, the greatest treat !

Haiti Bites Life Under the Coconut tree
Haiti Bites Life Under the Coconut tree

Ingredients for the avocado aioli
1 medium avocado, halved and pitted
1/4 tbsp cream cheese
1 small garlic cloves
1 tsp fresh lime juice
1 tbsp lemon white wine vinegar
1 tbsp extra virgin olive oil
Salt and pepper to taste

In a blender combine all your ingredients until you reach a smooth, creamy rich texture. There you have your avocado aioli which you can preserve in a tight closed jar in your fridge for up to a week. With some grilled meat, it’s a delish.

Ingredients for 6 seafood burgers
2 langouste tails diced into small cubes
1 large tilapia filet diced into small cubes
10 large shrimps diced into small cubes
2 chives sliced thinly
2 eggs (1 for the burger mix + 1 for coating)
1/3 cup chopped parsley
1 tsp extra virgin olive oil
2 tsp white vinegar
1 tsp dry mustard
1 tsp rosemary
1 garlic clove pressed
Salt and pepper to taste
1/2 cup panko + 1/4 cup for the crust
1/4 cup grilled coconut flake
2 tbsp of vegetable oil for sautéing (one at a time per batch of 4 burgers)
6 leaves of fresh lettuce of your choice
1 small red onion diced
1 small bell pepper diced
6 burger buns of your choice

In a pot, boil some water with salt. Drop in your fresh lobster tails in order to blanch them quickly. Turn off the heat after 5 minutes. Remove from water. And set aside to cool.

In the mean time, dice your tilapia filet (or any other fish you prefer that will remain firm), and dice your large shrimps.

Open your langouste tails in the center with a sharp knife, being careful not to cut yourself with the thorns as I call them. Dice them into small cubes.

In a bowl mix together your diced langouste, shrimp and fish. Add in your pressed garlic, salt and freshly ground pepper, olive oil, vinegar, rosemary, parsley, dry mustard, sliced chives, 1 egg and 1/2 cup panko.

Mix well, to form your burger paste. Shape the burger mix into 6 perfectly round, bulky burgers, and lay on a tray over parchament paper for 20-30 minutes in the freezer. It will help your burgers keep their shape for sautéing.

Take two small plates. In one mix the other egg. In the other mix the 1/4 cup panko and 1/4 cup grilled coconut flakes.

Remove your burgers from the freezer.

Heat a skillet on medium heat with a 1tablespoon of vegetable oil.

Coat your burgers one by one into the egg batter then the panko coconut mix. Sauté them making sure not to burn them for about 2 minutes each side, getting them to a golden crisp on both sides, turning them gently with a fish spatula not to tear them apart. You will continue the cooking in the oven for an extra 10 minutes.

Preheat your lower oven at 300° F. When your burgers are ready, place them on a cooking sheet in the oven to finish cooking them thoroughly on the inside, while keeping their juiciness.

In the same oven, heat your buns, open, turning them after 5 minutes until lightly gold and crispy on the outside.

Now remove your buns, coat the 2 insides with your creamy avocado aioli. Lay your lettuce leaves on each burger. I chose frisée lettuce which I think adds some beauty to the dish.

Lay on your burger with a dash of diced red onions and yellow bell pepper (or any color of your choice). Add the top of your burger bun. And voila!!!!

Welcome to heaven !



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