Rockfish Burger with Key Lime Aioli

Preparation info
  • Serves:


    • Difficulty


Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

By Mike La Charite and Jason Logsdon

Published 2019

  • About


For the Rockfish Burger

  • 1 lb rockfish (striped bass) filets, skin removed (450g)
  • 1 ½ teaspoo


For the Rockfish Burger

Preheat your water bath to 130°F (55°C).

Rough chop the fish into 1 inch cubes (25mm). Add about ¼ of the fish to your food processor along with the Dijon mustard and process into a paste. This will hold the burger together. Add the remainin