Description
Home cooks discover this blackened fish burger as a spicy coastal delight mixing Cajun-style seasoning with crisp textures. Sriracha mayo adds bold flavor, making this sandwich a perfect summer meal you’ll crave again and again.
Ingredients
Scale
- 4–6 oz (113–170 g) sea bass filet (or any firm white fish)
- 1 brioche bun (or any hamburger bun)
- 3 tbsps (45 mL) mayonnaise
- ½ tbsp (7.5 mL) sriracha (adjust to taste)
- 1 tbsp (15 mL) grapeseed oil (or extra virgin olive oil)
- ½ – ¾ cup (60–90 g) chopped purple cabbage
- ¼ cup (15 g) arugula
- 2 tsps kosher salt
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground oregano
- ½ tsp cumin
- ¼ tsp cayenne pepper
Instructions
- Preheat Preparation: Set the oven to 450°F (230°C) with the rack positioned centrally for uniform cooking environment.
- Spice Blend Creation: Thoroughly combine cayenne, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin in a compact mixing container.
- Fish Preparation: Meticulously dry the sea bass filet, then lavishly coat with the spice mixture, ensuring comprehensive coverage across the surface.
- Vegetable and Condiment Staging: Massage purple cabbage with grapeseed oil and salt, then whisk mayonnaise and sriracha sauce to create a zesty, creamy spread.
- Cooking Process: Arrange sea bass skin-side down on a foil-lined baking sheet, positioning seasoned cabbage alongside. Roast for 4-6 minutes per 1/2 inch thickness, monitoring for perfect doneness.
- Bun Transformation: Lightly butter brioche bun and toast on the bottom oven rack for 2-3 minutes until achieving a delicate golden-brown hue.
- Burger Assembly: Layer the toasted bottom bun with sriracha mayo, roasted cabbage, carefully extracted fish filet, fresh arugula, and complete with the top bun.
Notes
- Maximize Spice Precision: Blend dry spices thoroughly to create a uniform rub that ensures even flavor distribution across the fish surface.
- Control Moisture Carefully: Pat fish completely dry before applying spice blend to guarantee a perfect blackened crust and prevent steaming instead of searing.
- Watch Cooking Time Closely: Fish thickness determines exact baking duration; 4-6 minutes per 1/2 inch prevents overcooking and maintains delicate texture.
- Elevate Bun Performance: Toasting brioche on low oven rack adds crisp texture and enhances overall burger structural integrity while providing subtle buttery undertones.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg