Cooking with

This is a great recipe for utilising those parts of the fish that are not the fillets, ultimately reducing waste and getting more feeds from your fish.

In this instance, we used a pair of kingfish wings. You can use any fish wings, heads and even the frames for this burger. The goal is to use all that juicy meat that is left over after a filleting sesh.

• Fish wings, heads, or frames

• Brioche burger buns

• Tartare sauce

• Capers

• Shallots or red onion

• Dill

• Chives

• Lemon

• Salt & pepper

• Olive oil

• Fresh lettuce

1. Prepare the fish Preheat your grill or oven (we used the COBB roast rack covered with the dome) to a medium heat. Season the kingfish wings with salt, pepper, lemon juice, and olive oil in preparation for roasting. Place the fish wings on the heat. The exact time needed to fully roast and cook through may vary depending on the thickness of the fish piece you have used. Once done, remove the fish and let it fully cool down. When cool enough to handle, flake the meat off the bones and set aside into a bowl. Discard the skin and bones.

2. Prepare the burger mixture Place the cold fish meat into a mixing bowl. Mix in some finely chopped capers, shallots or red onion, dill, and chives. Add a little bit of the caper vinegar juice into the mixture for that delicious tang. Add a dollop of tartare sauce (if you don’t have tartare sauce just use mayo and add more lemon juice and vinegar to achieve that desired tangy flavor). Season with salt and pepper.

3. Serve it up Cut the brioche buns in half and, if desired, lightly toast them for a minute. Spread some tartare sauce or mayo on each side of the bun. Spread a generous amount of fish mixture into the burger bun. Place a layer of crispy lettuce on the bottom halves. Add extra capers and dill for garnish if desired.

These burgers are designed to be served cold, as a refreshing and unique twist on a classic fish burger.