Spicy Chili-Lime Open-Faced Fish Burgers

1.Prepare the Chili-Lime Marinade: In a small bowl, whisk together 1 tablespoon of olive oil, lime juice, lime zest, minced chili pepper, cumin, smoked paprika, garlic powder, salt, and pepper.

2.Marinate the Fish: Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is coated evenly. Marinate for 15-20 minutes at room temperature (do not marinate for longer than 30 minutes, as the acid will begin to cook the fish).

3.Prepare the Fresh Salsa: While the fish marinates, combine the diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. Stir gently and set aside.

4.Cook the Fish: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully place the marinated fish fillets in the hot skillet.

5.Sear the Fish: Cook for 3-4 minutes per side, depending on thickness, until the fish is opaque, flaky, and cooked through. Remove from the skillet and keep warm.

6.Toast the Buns: Lightly toast the interior of the brioche buns or rolls until golden brown. This adds texture and prevents sogginess.

7.Assemble the Open-Faced Burgers: Spread a thin layer of mayonnaise or sour cream on the bottom half of each toasted bun. Top with a generous layer of shredded lettuce and sliced radishes.

8.Finish Plating: Place one cooked chili-lime fish fillet directly on top of the crunchy toppings. Spoon a generous amount of the fresh tomato salsa over the fish. Serve immediately, leaving the top bun off for the open-faced presentation.