Description
A sophisticated yet simple restaurant-quality seafood burger. Features a perfectly seasoned, flaky sea bass fillet paired with a crunchy salted purple cabbage slaw and a creamy, spicy sriracha mayo. Vibrant colors and bold, smoky flavors make this a refreshing, light, yet deeply satisfying meal.
Ingredients
The Blackened Rub
- 1 tsp smoked paprika, 1 tsp kosher salt
- 1/2 tsp each: pepper, garlic powder, onion powder, oregano, cumin
- 1/4 tsp cayenne pepper
The Burger Assembly
- 4–6 oz sea bass fillet (skin on)
- 1 brioche bun, 1/2–3/4 cup purple cabbage, 1/4 cup arugula
- 1 tbsp grapeseed oil, 2 tsp kosher salt
The Sriracha Mayo
- 3 tbsp mayonnaise, 1/2 tbsp sriracha
Instructions
Prep: Preheat oven to 450°F. Whisk Rub ingredients in a bowl.
Season: Pat fish dry. Sprinkle 1–2 tsp of rub onto the flesh side.
Sides: Toss cabbage with oil and salt. Whisk mayo and sriracha.
Roast: Place fish skin-side down on foil. Roast 4–6 mins per 1/2 inch. Add cabbage for final 4–6 mins.
Toast: Toast buttered bun for last 2–3 mins.
Assemble: Spread mayo on bottom bun, add cabbage. Slide fish off the skin and place on cabbage. Top with arugula.
Notes
Dry Fish: Surface moisture creates steam; a dry surface is required for a blackened crust.
The Foil Benefit: Cooking skin-down on foil allows you to lift the meat away cleanly, leaving the skin behind.
Oil Selection: Grapeseed oil’s high smoke point prevents a bitter taste at 450°F.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course / Seafood
- Method: High-Heat Roasting
- Cuisine: Coastal Fusion
Nutrition
- Serving Size: 1 Burger
- Calories: 540
- Sugar: 5
- Sodium: 1100
- Fat: 34
- Saturated Fat: 8
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: blackened sea bass burger, fish burger recipe, sriracha mayo fish, purple cabbage slaw, healthy seafood burger, brioche fish sandwich, sea bass recipes