blackened fish burger + sriracha mayo
This blackened fish burger + sriracha mayo is a quick and easy weeknight meal that is healthy and bursting with flavor! Ready and on your table in 30 minutes!
Hello everyone! It’s Erin from over on The Wooden Skillet, and I am ridiculously excited to have been asked to come over and visit all of you here on Oh, Sweet Basil! And possibly even more excited about this beautiful and delicious blacked “fish burger” with sriracha mayo! I mean, look at that piece of fish – it’s absolutely gorgeous and it could be sitting on your dinner table in a mere 30 minutes – promise.
Aren’t we all looking for those quick, easy dinners to work into our work week (ummm hello – working mom here – I am ALWAYS looking for new weeknight inspiration)? And aren’t we also all looking for something that is healthy, but also just happens to taste amazing? We all are – right? Yes, yes we are – and that was the exact inspiration behind this wonderfully simple and quick “fish burger.”
We all have burgers all the time. Whether it be beef or turkey or black bean – burgers are not intimidating when it comes to weeknight meals (I know we have them ALL the time). So why not make one out of fish? Maybe call it a cross between a fish sandwich and a burger. Or call it whatever you want, it is a beautiful piece of fish, baked in the oven along with some purple cabbage and then placed on a brioche bun with some siracha mayo (don’t worry, you have control over how spic-ay it is!). The fish and cabbage are all cooked on one baking sheet and the buns are toasted right in the oven. Simply mix some mayo and siracha together and dinner is served!
I told you it was easy!
And hey, if you are still feeling the healthy vibes – maybe whip up a batch of these Healthy Double-Chocolate Zucchini Brownies? You (and your kiddos) won’t even know there is zucchini in them! The perfect treat on a weeknight (…. or any night)!
blackened fish burger + sriracha mayo
- ¼ Teaspoon cayenne pepper
- ½ Teaspoon ground black pepper
- 1 Teaspoon smoke paprika
- 1 Teaspoon kosher salt
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon ground oregano
- ½ Teaspoon cumin
- *See note
- 4-6 oz sea bass filet (or other firm fish)
- ½ - ¾ cup chopped purple cabbage
- 1 Tablespoon grapeseed oil (extra virgin olive oil will also work)
- 2 Teaspoon kosher salt
- ¼ cup arugula
- 1 brioche bun (or any other type of hamburger bun you have)
- *see note
- 3 Tablespoons mayo
- ½ Tablespoon sriracha
- *see note
- Preheat oven to 450 - ensure rack is in the middle of the oven.
- Mix Rub ingredients.
- Take your sea bass and pat dry with a paper towel; leave the skin on.
- Sprinkle a generous amount (about a teaspoon or two) of the rub on the top of the filet (you will not use the whole thing - simply save the remainder for another use).
- Add purple cabbage to a small mixing bowl and add your grapeseed oil and kosher salt.
- Mix well.
- Mix your Sriracha Mayo ingredients together, experimenting (if you want) until you get your perfect flavor and spiciness.
- You are going to bake your fish for 4-6 minutes per ½ inch thickness and the cabbage requires about 4-6 minutes as well, so if you have a small fish, put the cabbage in right away. If your fish is thicker, then wait until there is 4-6 minutes left and then add purple cabbage.
- Place fish, skin-side down, on a foil-lined baking sheet; ensure it is off to one side as you will be placing the cabbage on the same sheet either immediately or after a few minutes.
- Butter your brioche bun and carefully place on the bottom oven rack, butter side down, for approximately 2-3 minutes.
- Remove salmon, cabbage and bun from the oven.
- Take bottom of the bun and spread as much sriracha mayo as you desire.
- Add purple cabbage.
- Take spatula and lift the fish fillet off of its skin, which should simply stick to the foil, and place on top of the cabbage.
- Add arugula on top and top with bun.
- Serve immediately.
*Note: While this recipe features sea bass (because it is very firm and holds up well as a "burger," feel free to try the fish of your choosing.
*Note - if you are nervous about the mayo being too spicy, start with a Teaspoon of siracha and then mix and taste. Continually add additional siracha as desired. Similarly, if you want it even spicier, continue to add siracha by 1 teaspoon increments until you reach your desired flavor.
If you are looking for other creative, fresh and delicious (and healthy-ish) recipes, I would love it if you stopped by The Wooden Skillet!
meatballs and dumplings
If you are looking for other weeknight dinners, check out this simple Meatballs and Dumplings over on The Wooden Skillet!
brazilian burger with egg
Or if you are diggin the burger vibe – this brazilian burger with egg looks AMAZING! Seriously, I’m drooling one here…