2. Form into patties. Be sure they’re not too thick unless you’re cooking them over low heat—you want them to cook all the way through before the outside is overcooked.
3. Grill over medium heat on a gas/charcoal grill, or cook on a stove-top grill pan (do not use lid of grill pan—it will smash the patties too thin and they’ll turn out dry). You could also bake them or cook them on the stove top using a frying pan, but we love the added flavor from grilling.
4. Cook on each side for 2-3 minutes, then check the center of the patty to be sure the fish is opaque and has cooked all the way through. Continue to cook if needed.
5. Serve on a charred bun with a white sauce or a spoonful or two of reconstituted freeze-dried pineapple (our preferred topping). You could also use fresh pineapple spears/rings and grill them before adding to your sandwich. Add any other toppings you prefer (like thinly sliced red onions; lettuce, spinach, or shredded cabbage; tomatoes; or a mango salsa).