BBQ Season brings many get togethers and for someone who doesn't eat meat this always brings up the question of what should we make for you? We could have veggie burgers? Don't get me wrong, I love a good veggie burger, but when I became a vegetarian and hadn't figure out my cooking skills, I lived on soy burgers. Eventually I started experimenting with recipes, and once I started including fish in my diet ( thanks pregnancy cravings!) I gave my trusted veggie burgers a pass and fish burgers became my thing.
BBQ Season brings many get togethers and for someone who doesn’t eat meat this always brings up the question of what should we make for you? We could have veggie burgers? Don’t get me wrong, I love a good veggie burger, but when I became a vegetarian and hadn’t figure out my cooking skills, I lived on soy burgers. Eventually I started experimenting with recipes, and once I started including fish in my diet ( thanks pregnancy cravings!) I gave my trusted veggie burgers a pass and fish burgers became my thing.
On a summer night you’ll find me making these fish burgers for the girls and I and most recently I made them for Gaby and her friend Maddie who doesn’t like fish but loved them, and that’s the best part of cooking. To see how food brings people together and when given a try, their perception of something they didn’t enjoy before, can change for good.
As you know by now, I’m all about meals that you can make easily in less than 35 minutes. Especially during the summer when all you want to do is enjoy the weather, and not spend so much time in the kitchen. These fish burgers are made for summer. The marinade is key in infusing the fish with flavour, so let them marinade in it for at least 20 minutes before grilling.
To make them even better, I’m adding grilled vegetables and D’Italiano herb and garlic buns.
Cheers to summer in a plate!
Ingredients
- 4 D’Italiano Herb & Garlic hamburger buns
- 4 tilapia fillets
- 1 medium avocado
- 1 medium zucchini
- 1 small red onion
- 3/4 cup sour cream
- 1/2 cup minced chives
- 1/2 tsp sea salt
- 1/2 tsp pepper
- juice of 1 lemon
- 4 tbsp olive oil
- 2 garlic cloves- minced
- 1/2 tsp chipotle powder
- 1/4 cup parsley-finely chopped
Directions
In a shallow pan, mix the lemon juice, olive oil, garlic, 1/2 salt, chipotle powder. Set aside a tablespoon for the vegetables. Add fish, turning once and marinate for 20 minutes. While the fish is marinating, slice the avocado, onions and zucchini lengthwise.
Mix the sour cream wit the chives, season with 1/2 tsp salt and pepper and set aside. Grill the fish on the BBQ (alternatively you can pan fry the as well) 5 to 6 minutes per side- grilling the onion and zucchini for the last 2 minutes, and hamburger buns as well.
Spread D’Italiano buns with a tablespoon per side of the sour cream mixture, and top with grilled zucchini, onions and avocado slices.
*This post was done in collaboration with Weston bakeries and their 150 buns of summer. All opinions and recipe creations are my own.