Fish Burger with Pineapple
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Fish Burger with Pineapple
Recipe by Sarah Todd
Ingredients
4 snapper fillets, skinless
4 pineapple slices
4 large brioche burger buns
4 slices swiss cheese
pickled cucumber slices
iceberg lettuce
tartare sauce
Raco griddle
Method
Heat grill pan over medium-high heat. Coat the fillets generously in oil and seasoning. Place fish directly on the grill pan at high heat for 1-2 minutes to get the grill marks on each side.
Turn down the heat, add the lid and cook through for 4 minutes. Get the pan nice and hot, and place in the pan to cook 1-2 minutes per side.
In a separate pan sear the pineapple in EVOO until caramelised, cook for about 3-4 mins, flip and cook another 3-4 minutes. During the last minute of cooking add the swiss cheese and the cucumber to the pineapple to slightly melt. (optional can all be cooked on the bbq)
To assemble, place a piece of lettuce on the bottom of a bun, then the burger, pineapple, fish and tartare sauce on the lid.
