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Blackened Fish Burger

This blackened fish burger with sriracha mayo is a quick and straightforward weeknight supper that is flavorful and healthy. You’ll be eating this delicious meal in 30 minutes!

Blackened Fish Burger

Ingredients for Blackened Fish Burger:

Rub Ingredients

  • 1/4 Teaspoon cayenne pepper
  • 1/2 Teaspoon ground black pepper
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon ground oregano
  • 1/2 Teaspoon cumin

Blackened Fish Burger Ingredients

  • 4-6 oz sea bass filet or other firm fish
  • 1/2 – 3/4 cup chopped purple cabbage
  • 1 Tablespoon grapeseed oil and extra virgin olive oil will also work
  • 2 Teaspoon kosher salt
  • 1/4 cup arugula
  • One brioche bun or any other type of hamburger bun you have

Siracha Mayo:

  • 3 Tablespoons mayo
  • 1/2 Tablespoon sriracha

Direction for Blackened Fish Burger

  • Preheat oven to 450 – ensure the rack is in the middle of the range.
  • Mix Rub ingredients.
  • Take your sea bass; pat dry with a paper towel, and 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 – save the remainder for another use).
  • Add purple cabbage to a small mixing bowl, grapeseed oil, and kosher salt.
  • Mix well. Mix your Sriracha Mayo ingredients, experimenting (if you want) until you get your perfect flavor and spiciness.
  • Bake your fish for 4-6 minutes per 1/2 inch thickness, and the cabbage requires about 4-6 minutes, so if you have a small fish, put the cabbage in right away. If your fish is thicker, wait until there are 4-6 minutes left, and add purple cabbage.
  • Place fish, skin-side down, on a foil-lined baking sheet; ensure it is off to one side, as you will place the cabbage on the same sheet immediately or after a few minutes.
  • Butter your brioche bun and carefully place it on the bottom oven rack, butter side down, for approximately 2-3 minutes.
  • Remove fish, cabbage, and bun from the oven.
  • Take the bottom of the bun and spread as much sriracha mayo as you desire.
  • Add purple cabbage.
  • Take a spatula, lift the fish fillet off its skin, which should stick to the foil, and place it on top of the cabbage.
  • Add arugula on top and top with a bun.
  • Serve immediately.

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Category Recipes
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