BBQ Barramundi Burger Grilled Cos (Print Version)
Flaky barramundi with grilled cos lettuce and zesty lemon jalapeño tartare on toasted brioche buns.
# What You Need:
→ Fish & Marinade
01 - 4 barramundi fillets (5-6 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 Make It:
01 - Preheat BBQ grill or indoor grill pan to medium-high heat, approximately 375-400°F.
02 - In a shallow dish, whisk together 2 tbsp olive oil, lemon zest, minced garlic, sea salt, and black pepper. Add barramundi fillets and turn to coat evenly. Let marinate for 10 minutes at room temperature.
03 - Brush cos lettuce leaves lightly with 1 tbsp olive oil on both sides.
04 - Place lemon halves cut-side down and jalapeño halves on the preheated grill. Cook for 3-4 minutes until lemons are charred and jalapeños are softened with blistered skin. Remove from heat and let cool slightly.
05 - Finely chop the grilled jalapeños. Squeeze approximately 2 tbsp juice from the charred lemons. In a medium bowl, combine mayonnaise, grilled jalapeños, grilled lemon juice, capers, dill, parsley, diced shallot, and Dijon mustard. Season with salt and pepper to taste. Refrigerate until assembly.
06 - Place marinated barramundi fillets on the grill. Cook for 3-4 minutes per side, until fish is opaque throughout, flakes easily with a fork, and has light char marks. Avoid overcooking to maintain moisture.
07 - Place prepared cos lettuce leaves on the grill. Cook for 1-2 minutes per side until slightly wilted with smoky char marks. Remove from heat.
08 - Lightly toast burger buns on the grill, cut-side down, for 30-60 seconds until golden and crisp.
09 - Spread grilled lemon jalapeño tartare generously on both cut sides of each bun. On the bottom bun, layer grilled cos lettuce, followed by a barramundi fillet, 2 tomato slices, and 2 cucumber slices if using. Top with the remaining bun half.
10 - Serve immediately while fish is hot and lettuce retains its smoky texture. Pair with crisp white wine or pale ale if desired.
# Expert Hints:
01 -
- The grilled cos lettuce becomes sweet and smoky, completely transforming how lettuce tastes in a burger
- That tartare sauce will become your go-to for everything else you grill this summer
02 -
- Fish continues cooking after it leaves the grill, so pull it when it's just barely opaque in the center
- The grilled lemon juice is more potent than fresh, so start with less and taste as you go
03 -
- Let your grilled fish rest for 2 minutes before assembling, this keeps all those lovely juices inside instead of running onto your plate
- If your brioche buns are particularly thick, scoop out some of the soft centre to prevent sauce overflow