Halibut Burgers with Spicy Sriracha Aioli
Pan seared halibut slathered in spicy, sriracha aioli, topped with fresh microgreens sandwiched between a super-soft brioche bun!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: dinner, lunch
Cuisine: American
Servings: 2
Calories: 681kcal
- 12 oz filet of halibut (about one inch thick) skinless, cut into 2 even portions
- 1 tsp smoked paprika
- 2 brioche hamburger buns
- 1 c micro greens
- 1 lemon
- salt and pepper
Sriracha Aioli
- 1/2 c mayo
- 3 tbsp sriracha
- 1 tbsp lemon juice
- pinch of salt
Stir the mayonnaise, Sriracha, and lemon juice together in a small bowl to combine; season with salt, set aside.
Preheat a cast-iron pan over medium-high heat. Season the halibut filets with salt, pepper and smoked paprika. Add a small splash of oil to the pan, just enough to lightly coat the bottom. Sear the fish for 2 minutes on each side or until cooked through. Take the fish out of the pan and squeeze a bit of lemon juice over each filet.
Pile microgreens on the bottom of a brioche bun, top with a filet of halibut and a gernerous dollop of srirracha aioli, add the top bun and serve immediately!
How to store fish:
- As soon as I bring fish home from the market I remove it from its packaging and place it on a paper towel-lined plate then cover it with an additional paper towel and put it back in the refrigerator. The paper towels absorb excess moisture and help keep your fish fresher, longer.
How to buy fresh fish:
- Go to a proper fish market whenever possible!
- Talk to your fishmonger: Ask when the fish was delivered. Buy a piece of fish that was delivered that day or the day before at the latest.
- Smell the fish! Fish should smell like the sea, not "fishy".
- Halibut fillets should be bright white, shiny and glistening
Calories: 681kcal | Carbohydrates: 29g | Protein: 38g | Fat: 46g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1204mg | Potassium: 920mg | Fiber: 3g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 3mg