Crispy Snapper mini burgers matched with Crossroads Milestone Series Hawkes Bay Sauvignon Blanc 2013

Ingredients - serves two

  • 200g Snapper fillet, skin on
  • Canola oil
  • 4 mini burger buns
  • Olive oil
  • 1 baby cos lettuce
  • 1 Tbsp. Black beans in chilli
  • ½ Cup Mayonnaise
  • ½ Avocado crushed
  • Sea Salt

Master tip:

The black bean and chilli can be bought from any good Asian mart, we use it in a lot of ways at home. It can be spicy so look out. Add lime if you like a little acid with your fish. Kids will love these if you don’t make them too spicy.


  1. Cut the buns in half, brush with olive oil and toast both sides of the bun.
  2. Combine the mayonnaise and black beans in chili.
  3. Score the snapper skin and season the fillets. Cut into appropriate size for the burger bun.
  4. Heat some canola oil in a non-stick pan. Place the snapper skin side down and cook over low heat until cooked with out turning.
  5. To assemble the burgers place 1 Tbsp. of crushed avocado on the base.
  6. Top with cos lettuce then with black bean mayonnaise and finally fish. Top with the lid and serve.
Josh Emett Master Match Horizontal Rule