Pacific-Style Fish Burger
with Charred Pineapple & Wedges- Fish
- Milk
- Eggs
- Gluten
- Soy
- Peanuts
- Traces of Tree Nuts
- Sulphites
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Soy
A fish burger this good is going to create waves of cheers without even trying. Ride out the praise on a current of flavour from Caribbean jerk seasoning to sweet and juicy pineapple. It’s a winning dinner with a side of wedges, perfect for dipping in some mayonnaise.
Ingredients
2
potato
½ tin
Pineapple Slices
1 packet
Smooth Dory Fillets
(Contains: Fish; )
1 sachet
Mild Caribbean Jerk Seasoning
2
Butter Burger Buns
(Contains: Milk, Eggs, Gluten, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 bag
spinach & rocket mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Fish, Wheat, Cashew, Almond, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, reserve some pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and drain pineapple slices (see ingredients). • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, mild Caribbean jerk seasoning and a drizzle of olive oil. Gently toss to coat.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a plate.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, add reserved pineapple juice and the butter, gently turning fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, add reserved pineapple juice and the butter, gently turning fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Spread both halves of burger buns with mayonnaise. • Top with fish, charred pineapple and dressed salad leaves. • Serve with potato wedges, any remaining mayo and salad. Enjoy!
