( MAKES 6-8 )
Photo by Annabel Langbein Media
Blue cod (amber rating on the Best Fish Guide) has a nice soft flake and would be great in these sliders. You could also use salmon (green or amber, depending on where it is farmed). Be sure to use a good-quality mayonnaise or make your own - it's super quick and much more economical.
For the sliders
|4||White fish fillets, skinless and boneless, use a firm white fish or salmon|
|2 Tbsp||Extra virgin olive oil|
|1||Lemon, finely grated zest only|
|1 Tbsp||Finely chopped parsley, leaves only|
For the tartare sauce
|1 Tbsp||Gherkins, finely chopped|
|1 tsp||Capers, finely chopped|
|1||Spring onion, finely chopped|
|1 Tbsp||Lemon juice|
- To make tartare sauce, shake or stir together all ingredients.
- To prepare the fish, combine oil, lemon zest, parsley, salt and pepper in a shallow dish or tray, add fish fillets and turn to coat. Heat barbecue hotplate and grill, turning once, until just cooked through (2-3 minutes each side).
- To serve, slice slider buns in half horizontally, leaving a little attached at the back as a hinge. Spread with tartare sauce then layer with salad fixings. Divide fish between buns, top with a little more tartare sauce and serve immediately.
More sustainable seafood from Annabel
• For more great Annabel Langbein recipes see her summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.