Ocean's Bounty Burger Bliss
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Why I Love This Recipe
The Atesano bun, originating from the Philippines, was traditionally made with rice flour and coconut milk, giving it a unique tropical twist on the classic hamburger bun!
Ingredients You'll Need
2 Atesano hamburger buns
2 frozen fish fillets (about 4 oz each), thawed
1 cup shredded lettuce
1/2 cup cherry tomatoes, halved
2 tablespoons sweet relish
1/4 cup mayonnaise, divided
1 tablespoon yellow mustard
1 tablespoon ketchup
1/2 teaspoon lemon zest
1/2 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
Directions
1. Preheat the air fryer to 400°F (200°C).
2. In a small bowl, mix 2 tablespoons mayonnaise, yellow mustard, ketchup, lemon zest, and lemon juice to create a tangy sauce. Set aside.
3. Pat the thawed fish fillets dry with paper towels. Season both sides with salt and pepper.
4. Lightly brush the fish fillets with olive oil. Place them in the air fryer basket in a single layer.
5. Air fry the fish for 8-10 minutes, flipping halfway through, until the fillets are golden brown and cooked through. They should flake easily with a fork.
6. While the fish is cooking, lightly toast the Atesano hamburger buns.
7. Spread the remaining 2 tablespoons mayonnaise on the bottom halves of the buns. Top with shredded lettuce.
8. Once the fish is done, place a fillet on each prepared bun bottom.
9. Top the fish with a generous spoonful of the tangy sauce, followed by sweet relish and halved cherry tomatoes.
10. Cover with the top half of the bun and serve immediately.
11. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Pairs Well With
A chilled glass of Vinho Verde, a light Portuguese white wine with subtle effervescence, complementing the fish's delicate flavor and the tangy sauce.
Questions, Comments & Reviews
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