Snapper burgers

Recipes / Fish

For a fish in a flash, try these tasty snapper burgers - they go perfectly with a cold beer on a Friday night.

Recipe «Snapper burgers» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 4 x 180g pieces snapper fillet, pin-boned, skin on, 8 slices wholegrain sourdough or soy & linseed bread, 1 long red chilli, 2 ripe roma tomatoes , 20g baby salad leaves, 100g whole-egg mayonnaise, 1 lemon , 1/4 tsp saffron threads, 1 tsp dried chilli flakes, 4 cloves, 1/2 star anise, 1 tsp each ground coriander and cinnamon, 1/2 tsp each ground cardamom, ginger and turmeric.

Ingredients:

  • 2 tbsp olive oil 
  • 4 x 180g pieces snapper fillet, pin-boned, skin on 
  • 8 slices wholegrain sourdough or soy & linseed bread 
  • 1 long red chilli 
  • 2 ripe roma tomatoes 
  • 20g baby salad leaves 
  • 100g whole-egg mayonnaise 
  • 1 lemon 
  • 1/4 tsp saffron threads 
  • 1 tsp dried chilli flakes 
  • 4 cloves 
  • 1/2 star anise 
  • 1 tsp each ground coriander and cinnamon 
  • 1/2 tsp each ground cardamom, ginger and turmeric 

Instructions

  1. 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.
  2. Heat 2 heavy-based frying pans over high heat. Place a sheet of baking paper in base of each (make sure paper doesn't 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.
  3. Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
  4. 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.