Instructions: NOTE:
This recipe calls for "Mango Ketchup" (the recipe is included in this cookbook), which requires 24-hour advance preparation.

STEP ONE: Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add to this mixture enough bread crumbs to bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and let chill for about 1/2 hour in the refrigerator. STEP TWO: Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about 1-1/2 minutes, being careful not to overcook the fish. STEP THREE: Serve the burger immediately on French bread with the spinach leaves and dressed with Mango Ketchup.

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