BBQ barramundi burger with jalapeno tartare
Mix jalapenos, parsley, capers, mayonnaise and mustard in a bowl and leave in the fridge to chill. Bring barbecue to medium-high heat. Drizzle barramundi and cos hearts with olive oil, scatter with lemon rind and season with salt and pepper to taste.
Grill barramundi, turning once, until browned and cooked through, approx. 3-4 minutes each side, and rest briefly. Grill lettuce and lemon halves cut-side down until charred, approx.1-2 minutes. Grill cut sides of buns before generously spreading bases with jalapeno tartare. Top with barramundi, a lettuce heart and season to taste. Add bun tops and serve with charred lemon.
4 skinless Infinity Blue Barramundi fillets
3 jalapenos, finely chopped
½ cup parsley, finely chopped
2 tbs capers, rinsed, drained and finely chopped
1½ cups mayonnaise
1 tbs mustard
2 baby cos hearts, halved
2 tbs olive oil
½ tbs lemon rind
1 extra lemon cut in half
4 soft wholemeal buns
Salt and pepper to season
Recipe adapted from: https://australianbarramundi.us7.list-manage.com/subscribe?u=2241a485d680c9298cba0bd2a&id=89b44b8ec5