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Jason's Barracuda Burgers With Zippy Tomato Relish

You can substitute other seasonal seafoods when barracuda is not available, such as halibut, white sea bass, rockfish, swordfish, shark, and albacore tuna.

  • 1 pound Barracuda steaks
  • Olive oil
  • 4 sourdough sandwich buns

ZIPPY TOMATO RELISH

  • 1/2 cup sweet red pepper -- chopped
  • 1 cup onion -- chopped
  • 2 cloves garlic -- minced
  • 1 jalapeno chile -- minced
  • 1 cup tomatoes -- seeded and chopped
  • 1/8 teaspoon Habanero sauce
  • juice of 1 lemon
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
 

Method

Lightly brush buns and barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill barracuda steaks to desired doneness (10 minutes total per inch of thickness).

Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.

SPICY TOMATO RELISH: Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm.

Contributor: junior trimmer

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