BBQ Barramundi Burger with Grilled Cos, Grilled Lemon & Jalapeno Tartare

Ingredients

Scaled for your household (4 portions) · original serves 4

• Jalapeno3
  finely chopped
• Flat-leaf parsley½ cup
  finely chopped
• Capers2 AU tbsp
  rinsed, drained and finely chopped
• Whole egg mayonnaise1½ cup
• Dijon mustard1 AU tbsp
• White fish fillets4
• Baby cos lettuce2
  halved
• Olive oil2 AU tbsp
• Lemon zest½ AU tbsp
• Saltto taste
• Black pepperto taste
• Lemon1
• Wholemeal buns4

Method

1. 1

   Mix jalapenos, parsley, capers, mayonnaise and mustard and refrigerate. Heat the barbecue to medium-high.

2. 2

   Coat barramundi and halved cos hearts with olive oil, lemon rind and seasoning. Grill fish for about 3–4 minutes per side until cooked through, then rest briefly. Grill lettuce and lemon halves cut side down for 1–2 minutes until charred.

3. 3

   Toast the split buns on the grill. Spread tartare on the bases, add fish and grilled lettuce, season and close the burgers. Serve with charred lemon.