These Boarfish Burgers are the perfect way to show off one of the best eaters in the sea! You’ve got crispy bacon, grilled halloumi, and fresh rocket all stacked on top of perfectly cooked Boarfish, seasoned with a mix of coconut flour and Wild Fennel Co. seasoning for a bit of a twist. Top it all off with some pickled red onion and Pepper & Me Tartare Sauce for extra zing, and you’ve got yourself a pretty special burger. Brioche buns bring the whole thing together, and pairing it with homemade kumara fries makes it even better.
It’s an awesome meal for a summer lunch, especially when you wash it down with a cold Citizen Pilsner. Simple, fresh, and totally satisfying!
Ingredients
- 2 Boarfish fillets halved
- 4 brioche buns
- 4 rashers of bacon
- 150 g halloumi
- 1/4 cup coconut flour
- 1 tbsp Wild Fennel Co. seasoning (or your favourite fish spice mix)
- 1 tbsp butter
- 1 lemon juiced
- 2 tbsp Pepper & Me Tartare Sauce (or any tartare sauce)
- 1 handful fresh rocket
- 1 red onion
- 2 tbsp apple cider vinegar
- 2 kumara medium
- 1 tbsp olive oil
- 1 salt & pepper to taste
Instructions
- In a small bowl, combine the sliced red onion and apple cider vinegar. Set aside to pickle while you prepare the rest of the meal.
- Preheat your oven to 200°C (390°F). Toss the kumara fries in olive oil, season with salt and pepper, and spread them on a baking tray. Bake for 20 minutes or until golden and crispy, turning halfway through.
- In a frying pan, fry the bacon until crispy, then set aside. In the same pan, fry the halloumi slices until golden on both sides. Set aside with the bacon.
- Dust the Boarfish fillets in a mix of coconut flour and Wild Fennel Co. seasoning. In the same pan, melt 1 tablespoon of butter over medium heat. Fry the fish for 2-3 minutes on each side, or until golden and cooked through. Squeeze fresh lemon juice over the fish as it cooks for extra flavour.
- Toast your brioche buns on a barbecue or in a pan until golden.
- Cover the base of each toasted brioche bun with Pepper & Me Tartare Sauce. Add a layer of rocket, followed by the Boarfish, grilled halloumi, crispy bacon, and the pickled red onion. Top with the other half of the brioche bun.
- Plate the burgers with a side of kumara fries and enjoy with a cold beer or your favourite summer beverage.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
