3
Photography by Erik Putz; Recipe by Irene Ngo
Tarragon mayo adds an instant kick to this otherwise ordinary sandwich, making it a quick and delicious weeknight meal.
2 tsp canola oil, divided
1 red onion, sliced into ¼-in. rounds, keeping rings intact
500 g haddock, or other firm white fish, in 4 pieces
3/4 tsp salt, divided
4 burger buns
4 butter lettuce leaves
1 tomato, sliced
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 ½ tsp finely chopped tarragon
1 tsp lemon juice
Preheat barbecue to medium-high. Place a large oven-proof frying pan or cast iron pan on one side of grates.
Stir mayo with yogurt, tarragon and lemon juice in a small bowl. Season with pepper.
Brush 1 tsp oil over onion rounds. Pat fish fillets dry with paper towels, then sprinkle with ½ tsp salt. Season with pepper. Arrange onion over grill grates. Add remaining 1 tsp oil to preheated pan, then fillets. Cook onion and fish, with lid closed, until onions are tender and fish flakes easily with a fork, 2 to 4 min per side.
Transfer onion and fish to a platter. Sprinkle onion with remaining ¼ tsp salt.
Serve fish on buns spread with tarragon mayo and top with grilled onions, lettuce and tomato.
Calories 380, Protein 28g, Carbohydrates 33g, Fat 14g, Fibre 3g, Sodium 980mg.