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Pacific-Style Fish Burger with Charred Pineapple & Wedges

A fish burger this good is going to create waves of cheers without even trying. Ride out the praise on a current of flavour from Caribbean jerk seasoning to sweet and juicy pineapple. It’s a winning dinner with a side of wedges, perfect for dipping in some mayonnaise.

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dinners game-nights
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 0.5 pineapple slices
  • 1 packet smooth dory fillets
  • 1 sachet mild caribbean jerk seasoning
  • 20 gr butter
  • 2 butter burger buns
  • 1 bag spinach & rocket mix
  • vinegar (balsamic or white wine)
  • 1 packet mayonnaise
  • olive oil
  • 4 potatoes
  • 1 pineapple slices
  • 2 packets smooth dory fillets
  • 1 sachet mild caribbean jerk seasoning
  • 40 gr butter
  • 4 butter burger buns
  • 1 bag spinach & rocket mix
  • vinegar (balsamic or white wine)
  • 1 packet mayonnaise

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    Cut potato into wedges, then place on a lined
    oven tray.
    • Drizzle with olive oil, season with salt and
    toss to coat. Spread out evenly, then bake until
    tender, 20-25 minutes.
  2. • Meanwhile, reserve some pineapple juice
    (1 tbs for 2 people / 2 tbs for 4 people) and
    drain pineapple slices (see ingredients).
    • Discard any liquid from smooth dory fillet
    packaging. Slice fish in half crossways to get
    1 piece per person.
    • In a medium bowl, combine fish, mild
    Caribbean jerk seasoning and a drizzle of olive
    oil. Gently toss to coat.
  3. • Heat a large frying pan over high heat.
    Cook pineapple slices until lightly charred,
    2-3 minutes each side.
    • Transfer to a plate.
  4. • Return the frying pan to medium-high heat with
    a generous drizzle of olive oil. When oil is hot,
    cook fish in batches until just cooked through,
    5-6 minutes each side.
    • Remove pan from heat, add reserved pineapple
    juice and the butter, gently turning fish to coat.
    TIP: White fish is cooked through when the centre
    turns from translucent to white.
  5. • Return the frying pan to medium-high heat with
    a generous drizzle of olive oil. When oil is hot,
    cook fish in batches until just cooked through,
    5-6 minutes each side.
    • Remove pan from heat, add reserved pineapple
    juice and the butter, gently turning fish to coat.
    TIP: White fish is cooked through when the centre
    turns from translucent to white.
  6. • Spread both halves of burger buns with
    mayonnaise.
    • Top with fish, charred pineapple and dressed
    salad leaves.
    • Serve with potato wedges, any remaining mayo
    and salad. Enjoy!