blackened fish burger + sriracha mayo

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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!

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What Pairs Well With Blackened Fish?

Pair up blackened fish fillets with smoked bakedbeansandpotatosalad. Macaroni andcheeseandcollard greensare popular sides with Cajun-influenced fish meals as well.

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 across 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!

Is It Safe to Eat Fish When Pregnant?

If you’re unsure of the rules on fish and pregnancy, you’re not alone: There’s been plenty of conflicting views over the years.

Fish is heart healthy!

But wait, it’s also full of mercury.

Fish is loaded with baby-friendly DHA!

But not so fast — it’s also loaded with PCBs.

So what’s the real dish on fish?

The bottom line is that eating enough of the right types is not only healthy but recommended for both you and your baby.

The Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA)released joint statements encouraging moms to eat more pregnancy-safe fish.

The groups said that expecting and breastfeeding women should eat8 to 12 ounces(that’s two to three servings) of low-mercury fish every week.

Despite the long list of fish to limit during pregnancy, the vast majority of fish you’ll find in the store and at restaurants are considered safe to eat when you’re expecting at two to three servings (that’s 8 to 12 ounces) per week.

These include wild salmon, shrimp, catfish, tilapia, sole, flounder, haddock, halibut, ocean perch, pollock, cod, canned light tuna, crab, crawfish, lobster, hake, clams, black sea bass, anchovies and trout.

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

Blackened Fish Burger and Sriracha Mayo

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4.23 from 49 votes

Servings: 1

Prep Time: 15 minutes mins

Cook Time: 6 minutes mins

Total Time: 21 minutes mins

Description

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

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

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
See Also
Easy Weeknight Chicken Tacos. {Video!}
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

Serving: 1gCalories: 941kcalCarbohydrates: 52gProtein: 33gFat: 68gSaturated Fat: 18gPolyunsaturated Fat: 30gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 252mgSodium: 7914mgPotassium: 725mgFiber: 4gSugar: 6gVitamin A: 3448IUVitamin C: 70mgCalcium: 171mgIron: 5mg