Barbecue fish burger
Burger meets fish and chips, with an easy tartare sauce on the side.
Ingredients
4 x 150g John Dory fillets
2 tbsp extra virgin olive oil
½ cup mayonnaise
¼ cup finely chopped bread and butter cucumbers
1 tbsp chopped chives
1 tbsp chopped dill
4 burger buns, halved and lightly toasted
1 baby cos lettuce, leaves separated
1 brown onion, sliced into rounds
4 small green tomatoes, thinly sliced
store-bought potato chips, to serve
Method
Step 1
Preheat a barbecue or chargrill pan over medium-high heat. Brush fish with oil. Cook, skin side down, for 3 minutes, turn and cook for a further 2 minutes or until just cooked through. Set aside.
Step 2
Mix the mayonnaise, pickles and herbs together and season with salt and pepper.
Step 3
Spread the base of each bun with a little of the tartare sauce. Top with lettuce, onion, tomato and fish. Top with remaining tartare and sandwich. Serve burgers with chips and extra tartare.
Appears in these collections
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/barbecue-fish-and-chip-burger-20211203-h2061k.html