After our outstanding slider-experience in Vegas a few weeks ago, we’ve become obsessed with these sublime little nuggets. Yes, we’re a few years late to this party, but better late than never!
Heading through Seattle en route to Leavenworth (our last bouldering stop before heading back to Vancouver), we picked up some Rockfish and a few slider buns in Whole Foods. We made this meal while overlooking the churning water of the Wenatchee River. Not a bad view!
This is a quick, easy meal to make and can be adapted totally to your personal tastes. Plan on making the slaw first, to give the flavours time to meld together. We used balsamic-coated onions, red cabbage, Anaheim peppers and carrot in ours.
We also had an avocado that needed using up ASAP, it was perfect for guacamole so we made some of that too.
Feel free to use any fish you’d like. Rockfish was on special (the hubs is from Yorkshire, after all…), so we went with that, but anything would be fine (salmon would be a great choice). Cook the fish to your liking (for us, it was about 3 – 4 minutes on one side, flip, and a few more minutes on the other side until the fish just starts to flake).
Now it’s time to build your sliders!
We didn’t toast the buns this time, we were just too hungry to wait!!
- 350 - 400 g Rockfish (or fish of your choice)
- 4 - 6 slider buns
- ¼ medium head of red cabbage, thinly sliced
- ½ medium red onion, thinly sliced
- 1 carrot, Julienne
- 1 Anaheim pepper, thinly sliced
- 1 tbsp spicy mustard
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 medium avocado
- 2 tbsp fresh parsley or cilantro, finely chopped
- ½ lime, zest and juice
- Pinch of sea salt
- Mix the onions with the balsamic vinegar first (to soften the onions), then add the mustard and olive oil, followed by the remaining vegetables.
- Toss well and leave to sit.
- Easy peasy, just mash all the ingredients together!
- Brush both sides of the fish lightly with oil.
- Cook the fish over medium-high heat for 3 to 4 minutes. Flip over and cook for another 2 to 3 minutes, or until the fish just starts to flake.
- Divide into 4 to 6 pieces.
- Place a dollop of guac on the bottom, followed by the fish and top with the tangy slaw.