Fire up your Friday night with these flavour-packed burgers – with smokiness from paprika and the piquant flavour of pickled jalapeños, they deliver big!
Fish
1 x 500 g box Sea Harvest Crisp & Chunky Garlic & Herb
Smoked Paprika Guacamole
2 avocados
1 tsp (5 ml) smoked paprika
½ tsp (2,5 ml) ground garlic
juice and zest of 1 lemon
salt and pepper
To Assemble
4 hamburger rolls
butter lettuce
1 tomato, sliced
2-3 pickled jalapeños, drained and sliced
Fish
Preheat the oven to 220 ºC.
Lay frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Smoked Paprika Guacamole
Scoop the avocado flesh to a mixing bowl and roughly mash with a fork. Add the smoked paprika, ground garlic, lemon juice and zest and mix well to combine. Season to taste. Cover with cling film and place into the fridge until needed.
To Assemble
Butter the rolls on both sides and toast in a dry frying pan over medium heat until golden.
Add lettuce and slices of tomato to the bottom of each roll. Add a Crisp & Chunky fillet, top with a generous dollop of guacamole and sliced jalapeños. Finish with the top of the roll and serve immediately.
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