For a fish in a flash, try these tasty snapper burgers - they go perfectly with a cold beer on a Friday night.
The ingredient of Snapper burgers
- 2 tablespoons olive oil
- 4 x 180g pieces snapper fillet, pin-boned, skin on
- 8 slices wholegrain sourdough bread or soy & linseed bread
- 1 long red chilli
- 2 ripe roma tomatoes
- 20g baby salad leaves
- 100g (1/3 cup) whole-egg mayonnaise
- 1 lemon
- 1/4 teaspoon saffron threads
- 1 teaspoon dried chilli flakes
- 4 cloves
- 1/2 star anise
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
The instruction how to make Snapper burgers
- To make spice mix, place saffron in a small frying pan over low heat and cook, stirring, for 1 minute or until just fragrant. Using a mortar and pestle, grind saffron, chilli, cloves and star anise until crushed. Stir in ground spices.
- Heat 2 heavy-based frying pans over high heat. Place a sheet of baking paper in base of each (make sure paper doesnt extend beyond rim). Add 1 tablespoon oil to each pan, then divide fish between pans, placing skin-side down. Sprinkle each piece with 1/2 teaspoon spice mix, then season with salt and pepper. Cook, covered, for 3 minutes or until fish is just cooked.
- Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
- Divide half the toast among plates, then top each with salad leaves, a dollop of mayonnaise and fish. Cut lemon into wedges and squeeze over juice from a few of the wedges. Top with chilli and tomatoes, then remaining toast. Serve with remaining lemon wedges.
Nutritions of Snapper burgerscalories: 526.756 calories
calories: 23 grams fat
calories: 34 grams carbohydrates
calories: 44 grams protein
calories: 653.31 milligrams sodium