Pacific-Style Fish Burger

Name: Pacific-Style Fish Burger with Charred Pineapple & Wedges
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; ½ tin Pineapple Slices; 1 packet Smooth Dory Fillets; 1 sachet Mild Caribbean Jerk Seasoning; 20 g butter; 2 Butter Burger Buns; 1 bag spinach & rocket mix; drizzle vinegar (balsamic or white wine); 1 packet mayonnaise

with Charred Pineapple & Wedges

Get up to $175 off

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.

Allergens:

Fish

•Milk

•Eggs

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

½ tin

Pineapple Slices

1 packet

Smooth Dory Fillets

(Contains: Fish; )

1 sachet

Mild Caribbean Jerk Seasoning

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

Energy (kJ)3158 kJ

Fat30.4 g

of which saturates10.6 g

Carbohydrate89.9 g

of which sugars31.5 g

Protein29.6 g

Sodium1226 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

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.

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!