Packed full of flavour from the zesty cajun marinade and spicy coriander sauce, these grilled fish burgers from The Australian Women’s Weekly’s Outdoor Kitchen cookbook are the perfect way to get your family eating more seafood.
Ingredients
Hot coriander sauce
Grilled cajun fish burgers
Method
1.Make hot coriander sauce: Blend or process ingredients until combined. Season to taste.
2.Combine spice mix, fish and oil in a shallow dish; season.
3.Preheat a char-grill plate (or grill or barbecue) to high. Cook fish for 2 minutes each side or until just cooked through. Toast bread rolls, in batches, cut-side down on grill for 1 minute each side or until grill marks are visible
4.Meanwhile, combine mayonnaise, cabbage, liquid smoke, and coriander in a large bowl; season to taste.
5.To assemble burgers, divide half the fish between bread bases, top with cabbage mixture, remaining fish, jalapeño then drizzle with hot coriander sauce.
Liquid smoke sauce can be found at good delis and grocers in the sauce and condiment section. You can use a smokey barbecue sauce instead, if you like. We used pacific john dory in this recipe, but you can use any firm white fish fillet. The dressing can be made up to two days ahead; keep refrigerated.
Note
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