#Crunchtime is a Job for Sea Harvest Crisp & Chunky!

#Crunchtime is a Job for Sea Harvest Crisp & Chunky!

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Time is a precious commodity for all of us – in a modern world, where juggling multiple things at a time is the norm, we’re often pressed for time when it comes to preparing meals. It could be a rushed weeknight after soccer practice and a hungry family needs to be fed or perhaps it’s Friday night and you’ve got guests on the way. There’s no need to panic! When it’s #crunchtime you can easily prepare a tasty and nutritious meal with Sea Harvest Crisp & Chunky.

These lightly crumbed fillets are cooked from frozen in just 20 minutes, giving you time to prepare the rest of the other ingredients. In this recipe we use Crisp & Chunky Garlic & Herb to make burgers and we’ve topped them with creamy guacamole and sliced jalapeños for heat. That’s a protein-packed meal complete with omegas and healthy fats on the table in no time!

So what are you waiting for? Fire up your Friday night with Sea Harvest Crisp & Chunky Burger with Smoked Paprika Guacamole & Jalapeños. With smoky paprika and pickled jalapeños, these burgers deliver all the flavour!

SERVES 4 // COOK TIME 20 mins

INGREDIENTS
For the fish
1 x 500 g box Sea Harvest Crisp & Chunky Garlic & Herb
For the smoked paprika guacamole
2 avocados
1 tsp (5 ml) smoked paprika
½ tsp (2,5 ml) ground garlic
Juice and zest of 1 lemon
Salt and pepper
To Assemble
4 hamburger rolls
butter lettuce
1 tomato, sliced
2-3 pickled jalapeños, drained and sliced

METHOD
For the fish
1. Preheat the oven to 220 ºC.
2. Lay frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.
For the smoked paprika guacamole
1. Scoop the avocado flesh to a mixing bowl and roughly mash with a fork. Add the smoked paprika, ground garlic, lemon juice and zest and mix well to combine. Season to taste. Cover with cling film and place into the fridge until needed.
To Assemble
1. Butter the rolls on both sides and toast in a dry frying pan over medium heat until golden.
2. Add lettuce and slices of tomato to the bottom of each roll. Add a Crisp & Chunky fillet, top with a generous dollop of guacamole and sliced jalapeños. Finish with the top of the roll and serve immediately.

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