Rainforest Grilled Snapper Burger with Garlic-Paprika Wet Rub, Pineapple-Cilantro Slaw & Chunky Tartar Sauce

Perfect for: Backyard BBQs, family lunches, or a jazzy weeknight treat

“This sandwich is a full-on flavour explosion — smoky, spicy, tangy, creamy, and fresh all-in-one bite. I wanted to give grilled fish a bold twist with a thick wet rub inspired by tinga-style seasoning, paired with a tropical slaw that screams summer. It’s messy, juicy, and deeply satisfying — everything a good sandwich should be.”… Chef Samantha George

Servings Size: 2 sandwiches

Serves: 2 people

(You can double the recipe easily to serve 4 or more)

Prepare the Fish & Wet Rub

Ingredients:

• 4 Rainforest Red Snapper Fillets (1 pack) (deboned and deskinned)

• 1 tbsp avocado oil or vegetable oil

• 2 cloves garlic, finely grated or mashed

• 2 tsp smoked paprika

• 1/2 tsp ground cumin

• 1 tsp all-purpose seasoning

• 1/4 tsp black pepper

• Salt to taste

• Lime wedges, for serving (optional)

Method:

1. In a small bowl, mix garlic, smoked paprika, cumin, all-purpose seasoning, black pepper, and oil into a thick paste.

2. Rub the mixture generously onto both sides of the snapper fillets.

3. Let marinate for 1 hour to overnight

Grilling Tip (No-Stick, Easy Flip Method):

4. Lightly oil two metal cooling racks with vegetable oil. Sandwich the fish fillets between the racks to hold them securely.

5. Preheat your grill to 350°F.

6. Place the rack setup directly onto the grill. Grill for 3–4 minutes per side, flipping the rack gently, until the fish is cooked through and lightly charred.

7. Remove carefully from the racks and serve hot, with a squeeze of fresh lime juice if desired.

Make the Pineapple-Cilantro Slaw:

Ingredients:

• 1/2 cup cabbage, shredded

• 1/2 cup fresh pineapple, sliced (matchsticks)

• 2 tbsp red onion, finely sliced

• 3 tbsp fresh cilantro, chopped

• 1/2 Scotch bonnet, finely minced (or to taste)

• Juice of 2 limes, about 2 tablespoons

• Pinch of salt

Method:

1. Combine all ingredients in a bowl.

2. Toss well and chill until ready to use.

Make the Chunky Tartar Sauce:

Ingredients:

• 1/2 cup mayonnaise

• ½ cup coconut cream (1 pack coconut milk powder with 1-2 tbsp water)

• 2 tbsp chopped pickles or relish

• 1 tsp lime juice

• 1 tsp lime zest

• 1 tsp capers (optional)

• Pinch of salt

Method:

1. Mix all ingredients in a bowl.

2. Stir until well-combined. Keep chilled.

Assemble the Sandwich:

Ingredients:-

• 2 burger buns or hard-dough bread rolls or cocoa-bread (toasted)

• Grilled snapper fillets

• Pineapple-cilantro slaw

• Lettuce leaves

• Sliced tomato

• Cheddar or gouda cheese slices

• Chunky tartar sauce

Method:

1. Toast buns until golden.

2. Spread a generous layer of tartar sauce on the bottom and top bun.

3. Add lettuce and tomato slices.

4. Place the grilled snapper on top.

5. Pile on the pineapple-cilantro slaw.

6. Add cheese slice and the top bun.

Serve immediately with fries, sweet potato wedges, or a cold ginger beer.

Photos and recipe: Chef Samantha George

Rainforest Grilled Snapper Burger