Blackened Fish Burger with Purple Slaw and Sriracha Mayo (30 Minutes)

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This dish features a spicy blackened fish fillet, paired with a crunchy purple slaw and a zesty Sriracha mayo, all nestled within a soft bun.

Topped with fresh arugula for a peppery finish, this burger is perfect for those who love a combination of heat, flavor, and texture in their meals.

Whether you’re a seafood enthusiast or just looking for a twist on the traditional burger, this recipe is sure to delight.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Blackened Fish:

  • 4 fish fillets (such as tilapia, cod, or catfish)
  • 2 tablespoons blackening seasoning
  • 1 tablespoon olive oil

For the Purple Slaw:

  • 2 cups shredded purple cabbage
  • 1 carrot, grated
  • 1/2 red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

For the Sriracha Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha sauce (adjust to taste)

Additional:

  • 4 burger buns
  • Fresh arugula
  • Optional: Additional toppings like sliced tomatoes or pickles

Instructions

  1. Prepare Sriracha Mayo (5 minutes): In a small bowl, mix together the mayonnaise and Sriracha sauce. Adjust the amount of Sriracha based on your heat preference. Set aside.
  2. Make Purple Slaw (10 minutes): In a large bowl, combine shredded purple cabbage, grated carrot, and thinly sliced red onion. Add apple cider vinegar and honey. Season with salt and pepper, and toss until well mixed. Set aside for the flavors to meld.
  3. Blacken the Fish (10 minutes): Season the fish fillets generously with the blackening seasoning. Heat olive oil in a skillet over medium-high heat. Cook the fish for about 3-4 minutes per side, or until the seasoning is darkened (but not burnt) and the fish is cooked through.
  4. Assemble the Burgers (5 minutes): Toast the burger buns if desired. Spread a layer of Sriracha mayo on the bottom buns. Add a generous helping of purple slaw, followed by the blackened fish fillet. Top with fresh arugula.
  5. Serve (1 minute): Place the top bun on each burger and serve your sandwich immediately.

Notes

To achieve the perfect blackened crust on the fish, ensure your skillet is hot before adding the fillets. The purple slaw adds a delightful crunch and should be tangy and slightly sweet.

The Sriracha mayo brings a creamy and spicy element that complements the fish perfectly. This burger is not only delicious but also a visually striking dish, thanks to the vibrant colors of the slaw and arugula.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 22g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 55mg

Pair this with...

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

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