- 2 tsp Cajun spice blend
- 4 x 150g skinless white fish fillets (such as snapper, barramundi)
- Olive oil cooking spray
- 4 flat mushrooms, trimmed
- 2 hamburger buns, split
- 1/2 cup tartare sauce or tzatziki
- 50g baby rocket leaves
- 2 ripe tomatoes, sliced
- Beetroot crisps, to serve
| - Heat barbecue plate and grill on medium-high heat. Sprinkle Cajun spice over both sides of the fish. Spray mushrooms and fish lightly with oil
- Cook fish and mushrooms on lightly greased plate for 3-4 minutes each side, or until just cooked. Spray buns lightly with oil and place on the grill plate, cut-side down until toasted
- Spread tartare or tzatziki over the bun bases. Top with a little of the rocket, followed by tomato, fish and mushrooms. Top with a little more tartare or tzatziki, remaining rocket, and serve with beetroot crisps
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