• Forget MacDonald's Fillet o' Fish burger, because this is the only fish burger you need in your life.

  • Forget MacDonald's Fillet o' Fish burger, because this is the only fish burger you need in your life.

  • Forget MacDonald's Fillet o' Fish burger, because this is the only fish burger you need in your life.

These Fish Burgers Are The Bomb

You’re going to love them! And not just because of the secret spice rub.

Cooking time

Serves

Serves 4

what you’ll need

  • ¼ cup tahini (sesame paste)
  • 4 ½ tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp white vinegar
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 3 cups finely shredded white cabbage
  • 1 cup finely shredded red cabbage
  • 3 tbsp picked cilantro leaves
  • 1 tsp sumac
  • 1 tsp black sesame seeds
  • 4 fillets mahi-mahi
  • hawaij
  • salt
  • 4 brioche burger buns
  • olive oil
  • Lay’s Salt and Vinegar chips
  • picked cilantro leaves, garnish
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Forget MacDonald’s Fillet o’ Fish burger, because this is the only fish burger you need in your life.

Featuring a super special spice – hawaij – a Yemenite mixture featuring turmeric, cumin, cardamon and black pepper corns. It works oh so well with the fish.  As does this coleslaw that’s been tossed together in a tahini dressing. And a note, this slaw recipe is not just to be saved for fish burgers – take it along to a BBQ and serve with grilled meats.

These spiced fish burgers are your new BBQ lunch go-to!

Mahi Mahi – or Dolphin fish has been used here, because it holds up for grilling super well.

1.

To make the tahnini slaw – in a large bowl, whisk together the tahini (sesame paste), lemon juice, honey, vinegar, salt and white pepper until combined. If it looks a bit thick, add a tablespoon of cool water.

2.

Add the shredded cabbage, cilantro leaves, sumac, and sesame seeds then toss to combine until all the cabbage is dressed. Set in the fridge for at least 15 minutes to wilt.

3.

Season the mahi-mahi fillets well with hawaij and salt. Coat it on all sides! Heat a grill or grill pan over medium-low.

4.

Drizzle both cut sides of the brioche buns with olive oil and grill for 2 minutes until toasty and golden brown. Set the buns aside.

5.

Grill the fish for 3-4 minutes per side until cooked through with nice grill marks.

6.

Construct the sandwiches by placing some salt and vinegar chips on the bottom bun, topping it with the fish and lots of slaw, garnish with cilantro leaves, and top with the other bun. Enjoy!

Chef, owner of Moo Milk Bar in Toronto, photographer, and author of food blog I Will Not Eat Oysters. Danielle Oron has an obsession with food. You won’t find a lot of little dainty food penned and photographed by her. She loves a good family style meal. Her Israeli and Moroccan background definitely comes through in her cooking along with the classic French techniques she was taught at The French Culinary Institute. 
 

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