Best Spice Rubbed Sustainable Fish Sliders Recipes

Escovitch Fish Sliders image

Provided by Ayesha Curry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

4 or 5 allspice berries
2 sprigs fresh thyme
1 small Scotch bonnet or habanero chile, scored and left whole
2 cloves garlic, 1 grated and 1 crushed
1 tablespoon grated ginger
1 teaspoon sugar
1/2 cup malt vinegar
Kosher salt and freshly ground black pepper
1 carrot, cut into matchsticks
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/4 cup mayonnaise
1 heaping tablespoon sweet chile sauce
Juice of 1/2 lime
1 scallion, minced
1 1/4 pounds skinless thick snapper fillets (about 3 fillets)
Vegetable oil, for brushing
One 12-ounce package (12 rolls) sweet dinner rolls, such as King's Hawaiian, split and lightly toasted

Steps:

In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. Bring to a simmer and cook until the sugar and salt are dissolved and the spices are fragrant, about 2 minutes. Transfer to a serving bowl, along with the carrots, red onions, red peppers and yellow peppers; toss to coat. Cover and refrigerate while you make the fish.
Stir together the mayonnaise, sweet chile sauce, lime juice and scallions in a bowl. Set aside while you grill the fish.
Preheat a grill pan over medium-high heat. Rub the snapper fillets all over with the crushed garlic clove; discard the garlic. Sprinkle the fillets with salt and a generous grinding of black pepper, then brush on all sides with oil. Brush the grill pan with oil. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Remove to a cutting board and cut or break into pieces to fit the rolls.
Spread the mayo mixture on the rolls. Remove and discard the Scotch bonnet and the thyme sprigs from the pickled pepper relish. Top the rolls with the fish, a pinch of the pickled vegetables and a sprinkle of the pickling liquid. Serve the sliders with the remaining mayo and pepper relish on the side.

Spice-Rubbed Sustainable Fish Sliders image

Provided by Guy Turland

Yield Serves 2-4

Number Of Ingredients 21

1/3 head red cabbage, coarsely grated
1/3 fennel bulb, coarsely grated
1 green apple, coarsely grated
1/3 red onion, finely sliced
1 large handful mint leaves
1 tablespoon pepitas (pumpkin seeds)
7 fl oz (200 ml) apple cider vinegar
2 1/2 tablespoons (50 ml) olive oil
1 teaspoon coriander seeds
2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground chile
1 white fish fillet
Vegetable oil, for shallow frying
4 fresh slider rolls
About 2 1/2 cups (600 ml) yogurt tartar sauce
1 tomato, sliced

Steps:

To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!