Ingredients

3/4 lb. fish fillets or shrimp or scallops
1 1/2 C. Stove Top stuffing
2 Tbsp. grated onion
1 beaten egg

Cooking Instructions

Lightly saute fish, then cut into small chunks or dice it but don’t flake it up fine like for a fish cake. In a bowl, mix the stuffing mix according to instructions, then add onion and egg; mix well. Add fish and roll into 4 balls, then flatten balls into nice firm patties. Grill the sea burgers over an open fire or saute 5 minutes each side in butter or vegetable oil, should be nice and brown. Serve on a toasted bun with tartar sauce, ketchup is o.k. too (for hot mouths, a little Tabasco or Louisiana hot sauce is in order).
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)