Blackened Fish Burger and Sriracha Mayo

Blackened Fish Burger + Siracha Mayo - a quick and easy weeknight dinner that is healthy, bursting with flavor and on your table in 30 minutes!

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4.23 from 49 votes

Blackened Fish Burger and 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

Prep Time15

Cook Time6

Total Time21

Course: Top 10 Delicious Easy Hamburger Recipes

Keyword: arugula, baked fish, best fish fillet, best fish sandwich recipe, brioche bun, broiled fish fillet, dinner, Easter recipe, entree, fish burger, fish sandwich, lent recipe lent fish recipe, lunch, main dish, purple cabbage, roasted cabbage, sea bass, sea bass recipe, siracha mayo, spicy mayo

Servings:

Author: Sweet Basil

Ingredients

Rub

1/4 teaspoon Cayenne Pepper
1/2 teaspoon Ground Black Pepper
1 teaspoon Smoke Paprika
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Ground Oregano
1/2 teaspoon Cumin

Fish Burger:

4-6 Ounces Sea Bass Filet or other firm fish
1/2 - 3/4 Cup Chopped Purple Cabbage
1 Tablespoon Grapeseed Oil extra virgin olive oil will also work
2 teaspoon Kosher Salt
1/4 Cup Arugula
1 Brioche Bun or any other type of hamburger bun you have

Siracha Mayo

3 Tablespoons Mayo
1/2 Tablespoon Sriracha

US Customary - Metric

Instructions

Preheat oven to 450 - ensure rack is in the middle of the oven.
Mix Rub ingredients.
1/4 teaspoon Cayenne Pepper, 1/2 teaspoon Ground Black Pepper, 1 teaspoon Smoke Paprika, 1 teaspoon Kosher Salt, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Ground Oregano, 1/2 teaspoon Cumin
Take your sea bass and pat dry with a paper towel; leave the skin on.
4-6 Ounces Sea Bass Filet
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.
1/2 - 3/4 Cup Chopped Purple Cabbage, 1 Tablespoon Grapeseed Oil, 2 teaspoon Kosher Salt
Mix well. Mix your Sriracha Mayo ingredients together, experimenting (if you want) until you get your perfect flavor and spiciness.
3 Tablespoons Mayo, 1/2 Tablespoon Sriracha
You are going to bake your fish for 4-6 minutes per 1/2 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.
1 Brioche Bun
Remove fish, 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.
1/4 Cup Arugula
Serve immediately.

Notes

*Note: This rub can easily be substituted for a simple Creole seasoning or other pre-packaged blackened seasoning. *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.

Cooked fish will keep for 3-4 days in the refrigerator.

Nutrition