It’s amazing how some simple spices, a skillet, and fresh meaty fish can produce such flavour.
These blackened Hapuka burgers with smoked paprika mayo are a great Friday night treat and best of all they’re super quick and easy to make. Serve on salad for low carb option.
I adore Hapuka (which we call it scotch fillet of the ocean) with it’s meaty consistency and ability to hold all of the robust flavour of the spices but snapper or kingfish would work well also. Enjoy x
4 skinless Hapuka fillets (about 130g each)
2 teaspoons smoked paprika
2 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
4 brioche buns, halved
2 tbsp neutral oil
Cos lettuce to serve
Smoked paprika Aioli
1 cup good mayonnaise
1 garlic clove, crushed
¼ cup olive oil
1 tablespoon fresh lemon juice
2 tsp smoked paprika
Sea salt and pepper
Fish – in a small bowl, combine all ingredients except oil. Sprinkle the mixture over both sides of your Hapuka fillets, and then rub the seasonings in. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add the fish (a couple at a time if you can’t fit them all at once). Cook for 3-4 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
For the aioli, whisk all ingredients together and chill until ready to eat.
Grill cut sides of buns and generously spread bases with aioli, and top with fish, cos lettuce and season to taste, sandwich with tops and devour.
Gretchen Lowe, Food Stylist Auckland