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the Ingredients
Instructions
This recipe delivers everything you want in a burger - flavour and texture! The flavour of the rub is delightful, with warmth and an herby hint from the fresh thyme, complementing the creamy dill dressing. Then there's the texture of tender fish, crispness from the cucumber and cabbage, bolstered by the crunch from the griddled ciabatta. Summer-fresh eats at their finest!
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 9 for information on Weber Slate Griddle settings.
- In a small bowl, combine the marinade ingredients. Pour the marinade over the fish fillets, turning them to coat evenly.
- To make the lemony dill dressing, combine the sour cream, mayonnaise, garlic, lemon, and dill, and season with salt. Set aside until needed.
- Once the griddle has preheated, scrape it clean with a scraper. Lightly oil the griddle surface with vegetable oil, use the back of a spatula to spread the oil.
- Place the fish on the griddle (skin side down if the fish has skin) and cook for 4 to 5 minutes, or until deeply caramelised on one side.
- Flip the fish and cook for a further 4 to 5 minutes, or until cooked through. Remove from the griddle and leave to rest.
- Where the fish was cooked, add a little olive oil to the griddle. Place the cut side of the rolls on the griddle, encouraging them to soak up the leftover flavour of the spice rub. Toast the cut side of the buns for one to two minutes, or until golden and crunchy. Remove once cooked.
- To serve, top the buns with the cabbage, cucumber, fish, dressing, and finally the spring onion. Enjoy immediately!
