THIS is a fantastic fresh summer recipe for utilising those parts of the fish that are not the fillets, ultimately reducing waste and getting more feeds out of your fish. In this instance, a pair of kingfish wings was used.
You can use any fish wings, heads and even the frames after they have been filleted for this burger. The goal is to use all that juicy meat that is left over after a filleting sesh.
Ingredients:
- Fish wings, heads, or frames
- Brioche burger buns
- Tartare sauce
- Capers
- Shallots or red onion
- Dill
- Chives
- Lemon
- Salt & Pepper
- Olive oil
- Fresh lettuce
1. Preparation of the Fish
– Preheat your COBB Grill to a medium heat.
– Season the kingfish wings with salt, pepper, lemon juice, and olive oil in preparation for roasting in the COBB.
2. Cooking
– Place the fish wings on the COBB roast rack and cover with the dome. The exact time needed to fully roast and cook through may vary depending on the thickness of the fish piece you have used.
– Once done, remove the fish from the COBB and let it fully cool down.
– When cool enough to handle, flake the meat off the bones and set aside into a bowl. Discard the skin and bones.
3. The Burger mixture:
– Place the cold fish meat into a mixing bowl.
– Mix in some finely chopped capers, shallots or red onion, dill & chives.
– Add a little bit of the caper vinegar juice into the mixture for that delicious tang
– Add a dollop of Tartare sauce, if you don’t have tartare sauce just use mayo and add more lemon juice and vinegar to achieve that desired tangy flavor.
– Season with salt and pepper.
4. Serving
– Cut the brioche buns in half and, if desired, lightly toast them on the COBB for a minute. Spread some tartare sauce or mayo on each side of the bun.
– Spread a generous amount of fish mixture into the burger bun.
– Place a layer of crispy lettuce on the bottom halves.
– Add extra capers and dill for garnish if desired.
These burgers are designed to be served cold, as a refreshing and unique twist on a classic fish burger.
Tips
– Make sure your COBB Grill is at the correct temperature to avoid under or overcooking the fish.
– To enhance the flavor, consider marinating the fish in lemon juice and herbs for an hour before grilling.
– If kingfish wings are not available, use other fish wings, heads or even frames. You’ll be all sweet with whatever you use as long as there is sufficient meat to scrape off for the burger mixture after roasting them.
