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Blackened Fish Burger + Sriracha Mayo

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

Fish Burger:

  • 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

Siracha Mayo

  • 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.

  • Serve immediately.

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