Tag Archives: white fish

Garlic and Lemon Fishburgers

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Fish, lemon, garlic, parsley and butter, simple and delicious!

This is my version for our families fast food Friday challenge, making fast food equivalents at home.

The pan juices are delicious and not to be wasted, I just spoon them over each open burger as a sauce, no ketchup needed!

I have used sweet lip and baby snapper in the past, really any white mild fish is popular with the boys. Cooking times vary depending on the thickness of the fillets. I like to cut my fillets in two and remove bones and dark flesh.

My gluten free option is to serve this with a green salad and still spoon the pan juices over the top, they really are the highlight of the meal!

Serves 6

Ingredients

6 fillets white fish, bones and dark flesh removed

150g salted butter

2 cloves garlic, peeled and lightly crushed, still in one piece

2 lemons, juiced

3 tablespoons fresh chopped parsley

freshly ground pepper

Method

Heat a large frying pan over a low heat with the butter and garlic in the pan, swirl the garlic through the butter as it melts.

Once the garlic is fragrant, turn the heat up to medium high and once hot add the fish fillets.

Cook for 1-2 minutes depending on thickness and then flip the fillets over.

Pour over the lemon juice and parsley, cook through.

Layer the buns up with your fillings of choice, I’m a fan of avocado and spinach!

Place the fish on the prepared bun, season with pepper and then spoon over the pan juices, don’t worry if it drips off, it’s so yummy and garlicky you can mop it up with the bread!

Fresh Ceviche

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I absolutely love ceviche, amazingly fresh with flavours that blend so well, I don’t think that there is a better way to serve the freshest of fish.

The lime juice works to “cook” the fish so I like to eat it within 15mins of adding the juice because I slice the fish thinly, if you have thicker slices or even diced or cubed, you can leave it a little longer.

I have used a red snapper for this, it works well with any light white fish, salmon and tuna. the fish has to be as fresh as possible, this is the same idea as sashimi so quality is key.

Serves 4-6.

Ingredients

800g fish fillets

3 limes

few coriander leaves

salt and pepper

Method

Take a fish fillet and with a very sharp knife, slice finely down towards the tail end, as if you were slicing smoked salmon.

Lay carefully on your serving plate and repeat, working up the fillet.

Continue with each fillet.

Squeeze the limes over the fish, sprinkle with coriander leaves and season.

Serve within 15mins of the juice being added.