Australian Women’s Weekly NZ - - OUTDOOR MEALS -

⅓ cup (80ml) ex­tra vir­gin olive oil 1 fresh green jalapeño, seeded, chopped 2 tea­spoons finely grated lime rind 2 tea­spoons freshly squeezed lime juice 1 cup firmly packed fresh co­rian­der

1 HOT CO­RIAN­DER SAUCE Blend or process in­gre­di­ents un­til com­bined. Sea­son to taste.

2 Com­bine spice mix, fish and oil in a shal­low dish; sea­son.

3 Pre­heat a char-grill plate (or grill or bar­be­cue) to high. Cook fish for 2 min­utes on each side or un­til just cooked through. Toast bread rolls, in batches, cut-side down, on grill for 1 minute on each side.

4 Mean­while, com­bine may­on­naise, cab­bages, liq­uid smoke sauce and co­rian­der in a large bowl; sea­son to taste.

5 To as­sem­ble burg­ers, di­vide half the fish be­tween bread bases, top with cab­bage mix­ture, re­main­ing fish, jalapeño, then then driz­zle with Hot Co­rian­der Sauce. Not suit­able to freeze or mi­crowave.

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