Hawaiian Fish Burgers with Pineapple Salsa & Aloha Crème

Hawaiian Fish Burgers with Pineapple Salsa & Aloha Crème

Ready in 30 minutes • Serves 6
This dish most recently appeared in My Gluten Free Bag on Sunday, September 29, 2019.
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Ingredients

Fish Burgers

  • 1 pack market fish
  • 1 pack Hawaiian glaze
  • 1 lettuce, shredded
  • 1 pack sprouted seed buns

Pineapple Salsa

  • 1 can pineapple pieces, drained & diced, juice reserved
  • 1/2 telegraph cucumber, diced
  • 1/2 red onion, finely diced
  • Juice of 1/2 lemon
  • 1/2 bunch coriander, chopped (optional, adults)
  • 1/2 pack roasted capsicum, diced

Aloha Crème

  • 1 pack sweet chilli mayo
  • 1 Tbsp reserved pineapple juice

To Serve

  • 1/2 lemon, cut into wedges
  • Chilli flakes or GF hot sauce (optional, adults)

Steps

  1. Preheat oven to 220°C (if using for buns). Or toast buns in toaster to save turning on the oven! Prep fish. Pat fish dry and remove any remaining scales or bones. Cut into 5cm lengths and toss in Hawaiian glaze.
  2. Prep pineapple salsa. Toss all pineapple salsa ingredients in a bowl and season to taste.
  3. Prep lettuce & aloha crème. Set lettuce aside to serve. In a bowl mix together sweet chilli mayo and reserved pineapple juice. Set aside to serve.
  4. Heat buns. Cut buns in half. Place on a lined oven tray and heat in oven for about 5 minutes, until toasted. Alternatively, toast in the toaster.
  5. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Turn heat down if glaze starts to burn.
  6. Serve everything in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 1923 kj
460 kcal
Protein 25.5g
Carbohydrate 37.6g
Fat 23.2g