2 stalks celery, finely chopped
3 cloves garlic, minced
1 pound filets
2 teaspoons dried dill weed
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 cup ketchup
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon zest
1/4 cup dry white wine
1/2 cup ketchup
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
In a large bowl, combine celery, garlic, filets, dill, parsley, basil, oregano, basil, tomato juice, ketchup, soy sauce, Worcestershire sauce, lemon zest, dry white wine, ketchup, dry mustard, Worcestershire sauce, oil, and celery mixture. Mix well. Shape into 4 patties.
Preheat grill for high heat.
Place patties on grill, and brush with vegetable oil. Cook patties 5 to 6 minutes per side, until fish flakes easily with a fork.