Grilled Fish Burger w/ Apple Jicama Slaw

With Summer on the way, barbecue season is just around the corner. I've come up with a very healthy yet tasty recipe for all you grillers out there. As you know, I love to keep things simple in the kitchen and this is no exception. Slaw is typically made with mayonnaise but my version is healthier and I think tastier. From start to finish this recipe will take you 15 mins. well, depending on how fast you can chop!

Recipe:
2 5-6oz Pacific Cod, Black Sea Bass or Tilapia
1/2 cup jicama - thinly sliced
1/2 cup red apple - thinly sliced
1/4 cup red pepper - thinly sliced
1 tbsp. fresh mint - chopped
olive oil
1 lemon to zest & juice
S&P








Depending on whether you use a gas or coal grill, preheat it. While the grill's coming up to temp. make the slaw. You can do this ahead but only maybe an hour or so. Place all three ingredients in a bowl of iced water and squeeze juice of 1/2 lemon. This is to stop the apple from turning brown and nasty. The ice helps keep them crisp. Finish the slaw as soon as your fish is almost ready.
Drizzle a little olive oil on each filet and season with S&P. Don't put too much oil on the fish as, well fish is naturally oily but also if the oil drips into the grill the flame will turn the fish black. You only need enough to stop it sticking to the grill. Depending on how thick your filet is it'll take approx. 3-4 mins. each side. When cooked you want the fish to be firm and clear juices running from it.
To finish the slaw, drain and add back to your mixing bowl. Add fresh mint, zest of 1/2 lemon, sprinkle of salt and squeeze lemon juice. Mix together and taste. If you think it needs more mint or lemon, add it. No big deal, after all you're the one eating it!
Toast a couple of burger buns and if you want add some avocado or mustard to your burger.
Check out YouTube to see this episode in action and more of the Shirtless Shef Summer Series.

FISH 'N' CHIPS

After we got back from Ireland a couple months ago having had our fair share of fish 'n' chips, which I love by the way especially after a few beers, I had an idea. I wanted to come up with my healthy and tasty version of this classic. So I did.
When deciding what fish to use always go for a firm variety such as halibut, cod, or sea bass. In terms of the way you cook it, not only do I like the look of grilling but it's obviously the healthiest choice. You can bake it or even fry it if you want. If you choose the latter, I suggest shallow frying instead of deep frying for healthier results and use canola oil instead of vegetable oil in a shallow saute pan.

Grilled Fish'n'Chips:

1 x 4oz Wild Pacific Halibut
1 x medium sweet potato
2 x tbsp. olive oil
1/2 x tsp. garlic-minced
S&P to taste
lemon wedge
Condiments - ketchup, tarter sauce, malt vinegar

Preheat oven to 400 degrees
Begin by cutting the sweet potato in half lenghtwise and then into quarters. In a bowl toss potatoes with 1 tbsp. olive oil, S&P, garlic and even chili flakes if desired. Once oven is hot bake on middle shelf, approx. 20 minutes or 'til tender. If you're not sure if they're ready, don't be afraid, taste it! Be sure you don't put them on the bottom shelf or it'll burn the underside and be raw inside. Once they're cooking, sear seasoned fish in hot pan 'til golden on both sides, approx. 2-3 mins. This not only gives it a nice look but will help keep the fish moist while it's cooking. Pop it in oven for about 6 mins or until firm to the touch.
Let the fish rest for a minute or so when it comes out so all the juices won't run out of it when you cut into it. You can serve this as is or have some broccoli or green beans with it, it's up to your inner chef. Of course if you just want a snack or have some friends coming over, make a batch of the fries and dig in! I think this is about as easy as it gets when it comes to cooking. Simple, fresh, delicious and healthy!