1. To make aïoli, whisk mayonnaise with garlic, juice, zest and mustard. Add pinches of chopped parsley. Cover and refrigerate up to a day.
2. Pat fish dry with paper towels. Cut fish into large chunks; place in food processor. Add salt and pepper. Pulse until just chopped and resembling hamburger. Transfer to a mixing bowl; stir in egg, green onion and 1 cup (250 mL) bread crumbs. Form into 4 patties about ¾ inch (2 cm) thick. Stir remaining ½ cup (125 mL) crumbs with 1 tbsp (15 mL) parsley; spread on a plate. Coat patties on both sides with crumbs. (Patties can be covered and refrigerated for up to a half a day.)
3. When ready to serve, heat 1 tbsp (15 mL) each of olive oil and butter in a large frying pan over medium heat. Sauté patties for 8 to 10 minutes on each side or until deeply golden; add more oil and butter as needed. Top with cheese when flipped. Meanwhile, heat or toast buns. Place patties on bottom half of bun. Dollop fish with aïoli, add slices of tomato and onion, and perch top bun slightly off to side.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 314 (41%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 158.4mg||49 %|
|Sodium 1090.3mg||38 %|
|Potassium 625.7mg||16 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 65.5g|
|Protein 43.7g||62 %|
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Calories per serving: 761
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