Recipe

Grilled cajun fish burgers with hot coriander sauce

Change things up with some cajun fish on your burger night!

  • 24 mins preparation
  • 6 mins cooking
  • Serves 4
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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
  • 1/3 cup (80ml) olive oil
  • 1 fresh green jalapeño, seeded, chopped
  • 2 teaspoon finely grated lime rind
  • 2 teaspoon freshly squeezed lime juice
  • 1 cup firmly packed fresh coriander
Grilled cajun fish burgers
  • 1 tablespoon cajun spice mix
  • 8 x 150g firm white fish fillets, skinned, boned
  • 2 tablespoon olive oil
  • 4 medium white bread rolls (200g), split in half
  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 teaspoon liquid smoke sauce (see tip)
  • 2 tablespoon chopped fresh coriander
  • 1 fresh green jalapeño, sliced thinly

Method

Grilled cajun fish burgers with hot coriander sauce
  • 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.

Notes

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.

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