- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Serve these spicy barbecued fish burgers with oven baked chips and lemon wedges for a complete mid-week meal.
Ingredients
- 2/3 cup whole-egg mayonnaise
- 1/2 teaspoon chilli powder
- 1/2 lime, juiced
- 4 x 150g white fish fillets (see note)
- 2 zucchini, thinly sliced lengthways
- olive oil cooking spray
- 4 torpedo bread rolls, halved
- 1 tablespoon baby capers, drained
- 50g baby rocket
- oven-baked chips, to serve
Method
- Step 1Combine mayonnaise, chilli powder and 1 tablespoon lime juice in a bowl (see shortcut). Cover and refrigerate.
- Step 2Preheat barbecue plate and grill on medium-high. Spray both sides fish and zucchini with oil and season with salt and pepper. Barbecue fish on plate and zucchini on grill for 2 to 3 minutes each side or until just cooked. Transfer to a plate.
- Step 3Spray cut side of bread rolls with oil. Grill bread rolls for 2 minutes or until toasted.
- Step 4Place zucchini on roll bases. Top with fish, mayonnaise mixture, capers and rocket. Sandwich with roll tops. Serve with chips.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1778 kj
Energy
18g
Fat Total
3g
Saturated Fat
4g
Fibre
30g
Protein
94mg
Cholesterol
696.01mg
Sodium
9g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
We used snapper, but barramundi would work equally well in this recipe. Shortcut: You can replace the mayonnaise mixture in step 1 with 2/3 cup tartare sauce.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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