Inspired by one of my favourite summertime tipples, the minty, lime-spiked Mojito, The Seagull has everything you could ever want in a burger.
Fillets of Rockling mingle with lime juice and mint in a simple but punchy marinade before being gently pan-fried. Along with the Mojito-happy fish, the soft buttery brioche bun is layered with a hot coconut mayo, avocado, rocket, pickled onions and super sweet blood orange bits.
This is an absolute beauty of a burger and one to whip up at your next BBQ or weekend picnic.
2 x brioche burger buns, halved horizontally
1 x 200g firm white skinless fish fillet, divided into two portions – I used Rockling
1 cup rocket leaves, washed
½ avocado, sliced
1 blood orange, chopped into small pieces
½ red onion, finely sliced
Apple cider vinegar
Juice of 1 lime
½ cup mint leaves, finely sliced
3 tbsp whole egg mayonnaise
Tabasco – I like my mayo nice and hot but add as much or as little of this as you like
1 tbsp coconut oil
Place fish in a non-reactive dish. Squeeze over the lime juice and a drizzle of olive oil. Add the chopped mint and season with salt and white pepper. Set aside to marinate for 10 or so minutes.
For the quick onion pickle, drizzle a tablespoon of apple cider vinegar over the sliced onions. Sprinkle with sea salt and scrunch together using your fingers. Set aside for 15 minutes.
For the mayonnaise, combine the mayonnaise, coconut oil, and Tabasco in a small bowl. Season to taste and adjust heat to your liking.
Heat a non-stick fry pan over medium-high heat. Add the fish and cook for approx. 3-4 minutes on each side, or until cooked through. Remove from heat.
To assemble, spread a generous amount of the coconut mayonnaise on the base of the brioche bun. Layer with some rocket and then some slices of avocado. Top this with the fish. Finish with a little pile of onion, blood orange and some baby mint leaves. Top with brioche ‘lid’ and press down gently. Serve immediately.