Spice Rubbed Fish Sliders

InStyle Parties

https://www.cutoutandkeep.net/projects/spice-rubbed-fish-sliders • Posted by GMC Group

SERVES 4 HANDS-ON 15 minutes TOTAL 30 minutes

You will need

BONDI HARVEST SLIDER SLAW
2 cup Coarsely shredded Red Cabbage 1 cup Coarsely grated Fennel bulb 1 Green Apple , coarsely grated ½ cup Thinly sliced Red Onion ½ cup Loosely packed fresh Mint Leaves 1 tbsp Roasted Pumpkin Seeds ¾ cup Apple Cider Vinegar , plus 2 tablespoons 2 ½ tbsp Olive Oil
SPICE RUB
1 tsp Coriander Seeds 2 Cardamom pods (including seeds) 2 tsp Sea Salt 1 tsp Black Peppercorns 1 tsp Smoked Paprika 1 tsp Garlic Powder 1 tsp Dried Oregano 1 tsp Chili Powder
YOGURT TARTAR SAUCE
1 cup gherkins , coarsely chopped 1 cup Plain Greek-style Yogurt ¼ cup Roughly chopped fresh flat-leaf Parsley ¼ cup Roughly chopped Cilantro 2 tbsp Fresh Lemon Juice 1 tbsp Brined Capers , drained and coarsely chopped 1 tbsp Dijon Mustard ¼ tsp Kosher Salt 1⁄8 teaspoon Black Pepper
FISH FILLETS
4 (4 to 6 ounces) boneless, skinless white fish fillets, such as Halibut or grouper 4 Sourdough or brioche Rolls 1 Tomato , sliced

Project Budget

Time

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Description

SERVES 4 HANDS-ON 15 minutes TOTAL 30 minutes

Instructions

1. Heat the grill to medium heat (350° to 450°F).

2. Make the slaw: In a large bowl, gently stir together the cabbage, fennel, apple, onion, mint, and pumpkin seeds. Place the vinegar and oil in a jar with a tight-fitting lid, seal, and shake until combined. Pour over the slaw and toss lightly. Set aside.

3. Make the spice rub: Cook the coriander seeds and cardamom pods in a small skillet over medium-high until lightly browned and fragrant, 2 to 3 minutes. Using a mortar and pestle or a spice grinder, grind together all the ingredients.

4. Make the yogurt tartar sauce: Stir together all the ingredients. Set aside.

5. Make the fish: Sprinkle each side of the fillets with 1⁄2 teaspoon of the spice rub (you can store the remaining rub in an airtight container at room temperature for up to 4 months). Grill the fish, covered, just until it begins to flake when poked with a sharp knife and is opaque in the center, 3 to 4 minutes on each side.

6. Assemble the sliders: Spread the tartar sauce on the bottom half of the rolls; top each with a tomato slice, 1 fillet, and a spoonful of slaw. Cover with the roll tops and serve.