Sunglazed Sea Bass Burger with Miami Crem-onnaise and Tropical Salsa - Sutter Home Family Vineyards

Ingredients

• 5 fresh key limes or 2 regular limes
• 1/3 cup peeled, diced mango (1/2 inch or smaller)
• 1/3 cup diced avocado (1/2 inch or smaller)
• 1/3 cup finely chopped red onion
• 2 tablespoons thinly sliced and chopped fresh culantro leaves (use small tender leaves)*
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup quality Mayonnaise (I use Duke’s)
• 1/4 cup Mexican crema or sour cream
• 3 fresh key limes or 1 regular lime (collect and save 1 tablespoon finely grated zest for burgers)
• 4 medium fresh mint leaves
• 5 tablespoons unsalted butter
• 1 & 1/2 teaspoons fresh pressed garlic
• 3/4 cup mango chutney
• 1/4 cup Grand Marnier liqueur or similar orange liqueur
• 3/4 teaspoon fresh ground black pepper
• 6 soft medium-large sized quality bakery burger buns
• 2 lb fresh skinless sea bass fillet, chopped into medium-small bits in food processor (two batches) or diced by hand-may substitute other white fish such as grouper or Tilapia
• 3 tablespoons Sutter Home Sauvignon Blanc
• 1 large fresh egg
• 1 & 1/2 teaspoons hot sauce (Tabasco type)
• 1 & 1/2 teaspoon kosher salt
• 3/4 cup Panko bread crumbs, as needed
• tablespoon cooking oil for grill