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!
1/4 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
4-6 oz 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
3 Tablespoons mayo
1/2 Tablespoon sriracha
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 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.