BBQ Barramundi Burger with Jalapeno Tartare


  • 4 skinless Infinity Blue Barramundi fillets
  • 3 jalapenos, finely chopped
  • ½ cup parsley, finely chopped
  • 2 tbs capers, rinsed, drained and finely chopped
  • 1½ cups mayonnaise
  • 1 tbs mustard
  • 2 baby cos hearts, halved
  • 2 tbs olive oil
  • ½ tbs lemon rind
  • 1 extra lemon cut in half
  • 4 soft wholemeal buns (or bun/roll of your choice)
  • Salt and pepper to season


  • Mix jalapenos, parsley, capers, mayonnaise and mustard in a bowl and leave in the fridge to chill.
  • Bring barbecue to medium-high heat. Drizzle barramundi and cos hearts with olive oil, scatter with lemon rind and season with salt and pepper to taste.
  • Grill barramundi, turning once, until browned and cooked through, approx. 3-4 minutes each side, and rest briefly.
  • Grill lettuce and lemon halves cut-side down until charred, approx.1-2 minutes.
  • Grill cut sides of buns before generously spreading bases with jalapeno tartare.
  • Top with barramundi, a lettuce heart and season to taste.
  • Add bun tops and serve with charred lemon.