Description
Spicy Blackened Fish Burgers deliver Mediterranean coastal flavors with Cajun-style seasoned fish nestled in crisp buns. Zesty sriracha mayo adds a bold kick that elevates this seafood sandwich into a mouthwatering culinary adventure you’ll crave again and again.
Ingredients
Scale
Ingredients:
Main Ingredients:
- 4–6 ounces (113–170 grams) sea bass filet (or any firm white fish)
- 1 brioche bun (or any hamburger bun of choice)
Seasonings and Rub:
- 1 teaspoon kosher salt
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground oregano
- ½ teaspoon cumin
Accompaniments and Sauce:
- ½ – ¾ cup (60–90 grams) chopped purple cabbage
- ¼ cup (15 grams) arugula
- 1 tablespoon (15 milliliters) grapeseed oil (or extra virgin olive oil)
- 3 tablespoons (45 milliliters) mayonnaise
- ½ tablespoon (7.5 milliliters) sriracha (adjust to taste)
Instructions
- Calibrate the oven to 450°F (230°C), positioning the rack centrally to ensure even heat distribution.
- Create a robust spice rub by thoroughly blending cayenne pepper, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin in a small mixing vessel.
- Meticulously pat the sea bass filet with paper towels to eliminate excess moisture, keeping the skin intact. Generously dust 1-of the spice blend across the fish surface.
- Prepare the purple cabbage by tossing it with grapeseed oil and kosher salt, ensuring each shred is evenly coated and glistening.
- Craft the sriracha mayo by whisking mayonnaise and sriracha sauce, adjusting the heat level to personal preference.
- Line a baking sheet with aluminum foil and carefully position the sea bass skin-side down. Strategically arrange the cabbage alongside the fish to maximize oven space.
- Bake the fish for 4-6 minutes per 1/2 inch (1.27 centimeters) of thickness, monitoring for precise doneness. Roast the cabbage simultaneously or during the final cooking minutes.
- Prepare the brioche bun by gently buttering the surface and toasting it on the bottom oven rack for 2-3 minutes until achieving a golden-brown complexion.
- Extract the fish from the oven, delicately separating the filet from its crispy skin using a spatula.
- Construct the burger by spreading a generous layer of sriracha mayo on the bottom bun, followed by roasted cabbage, the blackened fish filet, fresh arugula, and crowned with the top bun.
Notes
- Prep Like a Pro: Patting the sea bass dry ensures a perfect, crispy blackened exterior that locks in maximum flavor.
- Spice Mastery: The homemade rub combines bold spices that create a complex, smoky profile, transforming an ordinary fish into a restaurant-worthy dish.
- Heat Control: Adjust sriracha mayo’s spiciness by gradually adding more or less sauce to match your personal heat tolerance.
- Skin Trick: Baking the fish skin-side down helps it separate easily from the foil, creating a clean, professional plating technique.
- Multitasking Magic: Roasting cabbage and fish simultaneously saves time and adds a delicious caramelized texture to your side.
- Texture Symphony: Toasting the brioche bun adds a golden crunch that perfectly complements the tender, spiced fish and crisp arugula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 1280 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg