Spice Rubbed Sustainable Fish Sliders Recipes

SPICE-RUBBED SUSTAINABLE FISH SLIDERS

Spice-Rubbed Sustainable Fish Sliders image

Sliders are simple, but perfecting them is a bit of an art. It's all about getting the three main components-the sauce, the filling and the bread-in the right ratio. We've got the sauce and filling covered, so all you need to do is get some fresh bread.

Provided by Guy Turland

Yield Serves 2-4

Number Of Ingredients 21

Ingredients

1/3 head red cabbage, coarsely grated
1/3 fennel bulb, coarsely grated
1 green apple, coarsely grated
1/3 red onion, finely sliced
1 large handful mint leaves
1 tablespoon pepitas (pumpkin seeds)
7 fl oz (200 ml) apple cider vinegar
2 1/2 tablespoons (50 ml) olive oil
1 teaspoon coriander seeds
2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground chile
1 white fish fillet
Vegetable oil, for shallow frying
4 fresh slider rolls
About 2 1/2 cups (600 ml) yogurt tartar sauce
1 tomato, sliced

Steps:

To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!

FISH AND CHIPS SLIDERS

Fish and Chips Sliders image

A twist on the classic flavors of fish and chips in a hand-held slider. Unlike the traditional dish, this fish is baked instead of fried, and the coleslaw is dressed with Greek yogurt instead of mayonnaise, resulting in a much healthier alternative.

Provided by Soup Loving Nicole

Categories Seafood Fish

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 (8.5 ounce) bag malt vinegar-and-sea salt chips (such as Kettle Brand®)
3 egg whites
1 pound cod fillets, cut into 4-inch pieces and excess moisture pressed out
3 cups coleslaw mix
2 green onions, chopped
⅓ cup plain Greek yogurt
2 tablespoons honey mustard
1 tablespoon apple cider vinegar
½ teaspoon celery seed
1 pinch salt and ground black pepper
8 slider buns

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 179.7 g, Cholesterol 25.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 1.6 g, Sodium 505.4 mg, Sugar 2.7 g

SPICE-RUBBED FISH WITH LEMONY RICE

Spice-Rubbed Fish with Lemony Rice image

A homemade spice mix gives this fish, which cooks on top of the rice, a flavor boost.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 11

Ingredients

4 teaspoons unsalted butter
1 small yellow onion, diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 teaspoon poppy seeds (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
2 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1-inch pieces
Coarse salt and ground pepper
2 teaspoons Coriander Spice Mix
1 pound cod or other firm white-fleshed fish, cut into 4 fillets

Steps:

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

Nutrition Facts : Calories 348 g, Fat 5 g, Fiber 2 g, Protein 32 g

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