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!
1/2Teaspoonground black pepper
4-6ozsea bass filetor other firm fish
1/2 - 3/4cupchopped purple cabbage
1Tablespoongrapeseed oilextra virgin olive oil will also work
1brioche bunor any other type of hamburger bun you have
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 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.
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.
*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.
Blackened Fish Burger and Sriracha Mayo
Amount Per Serving (1 g)
Calories 514Calories from Fat 243
% Daily Value*
Saturated Fat 7g44%
Polyunsaturated Fat 18g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
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