BBQ Barramundi Burger Grilled Cos (Print Version)
Flaky grilled barramundi, smoky cos lettuce, and zesty lemon jalapeño tartare on a brioche bun.
# What You Need:
→ Fish & Marinade
01 - 4 barramundi fillets (5.25 oz each), skinless
02 - 2 tbsp olive oil
03 - Zest of 1 lemon
04 - 1 garlic clove, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
→ Burger Components
07 - 4 brioche or burger buns, split
08 - 1 large head cos (romaine) lettuce, separated into large leaves
09 - 1 tbsp olive oil for brushing lettuce
→ Grilled Lemon Jalapeño Tartare
10 - 1 lemon, halved
11 - 2 jalapeños, halved and seeded
12 - ½ cup good-quality mayonnaise
13 - 2 tbsp finely chopped capers
14 - 1 tbsp finely chopped dill
15 - 1 tbsp finely chopped parsley
16 - 1 small shallot, finely diced
17 - 1 tsp Dijon mustard
18 - Salt and pepper to taste
→ To Serve
19 - 8 thin slices ripe tomato
20 - 8 thin cucumber slices (optional)
# How-To Steps:
01 - Heat your BBQ grill or indoor grill pan to medium-high temperature.
02 - Whisk together olive oil, lemon zest, minced garlic, sea salt, and black pepper in a shallow dish. Add barramundi fillets and turn to coat evenly. Let marinate for 10 minutes.
03 - Lightly brush cos lettuce leaves with olive oil on both sides.
04 - Place lemon halves cut-side down and jalapeño halves on the preheated grill. Cook for 3 to 4 minutes until charred and softened. Remove and let cool slightly. Finely chop the grilled jalapeños and squeeze juice from the grilled lemons.
05 - Combine mayonnaise, chopped grilled jalapeños, 2 tbsp grilled lemon juice, capers, dill, parsley, diced shallot, Dijon mustard, salt, and pepper in a bowl. Mix thoroughly. Refrigerate until ready to assemble.
06 - Place marinated barramundi fillets on the grill. Cook for 3 to 4 minutes per side until just cooked through and lightly charred. The fish should flake easily when tested with a fork.
07 - Grill brushed cos lettuce leaves for 1 to 2 minutes per side until slightly wilted with smoky grill marks.
08 - Lightly toast the cut sides of burger buns on the grill for about 30 seconds to 1 minute until golden.
09 - Spread grilled lemon jalapeño tartare generously on both cut sides of each bun. Layer with grilled cos lettuce, followed by a barramundi fillet, then tomato slices and cucumber slices if using. Top with the bun crown.
10 - Serve burgers right away while fish is hot and lettuce retains its slight crunch. Pairs excellently with Australian Sauvignon Blanc or a crisp pale ale.
# Expert Tips:
01 -
- The grilled lemon and jalapeño tartare hits you with this bright smoky heat that regular tartare can only dream about
- Barramundi holds up beautifully on the grill but still melts in your mouth like butter
02 -
- Barramundi can go from perfect to dry in seconds, so pull it when it's just opaque throughout
- Grilling the lettuce might seem strange but trust me, it transforms the entire burger experience
03 -
- Oil your grill grates right before cooking to prevent the fish from sticking
- Use a fish spatula for the gentlest handling when flipping those fillets