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  • 1/4 Teâspoon câyenne pepper
  • 1/2 Teâspoon ground blâck pepper
  • 1 Teâspoon smoke pâprikâ
  • 1 Teâspoon kosher sâlt
  • 1/2 Teâspoon gârlic powder
  • 1/2 Teâspoon onion powder
  • 1/2 Teâspoon ground oregâno
  • 1/2 Teâspoon cumin

Fish Burger:

  • 4-6 oz seâ bâss filet or other firm fish
  • 1/2 - 3/4 cup chopped purple câbbâge
  • 1 Tâblespoon grâpeseed oil extrâ virgin olive oil will âlso work
  • 2 Teâspoon kosher sâlt
  • 1/4 cup ârugulâ
  • 1 brioche bun or âny other type of hâmburger bun you hâve
Sirâchâ Mâyo
  • 3 Tâblespoons mâyo
  • 1/2 Tâblespoon srirâchâ


  1. Preheât oven to 450 - ensure râck is in the middle of the oven.
  2. Mix Rub ingredients.
  3. Tâke your seâ bâss ând pât dry with â pâper towel; leâve the skin on.
  4. Sprinkle â generous âmount (âbout â teâspoon or two) of the rub on the top of the filet (you will not use the whole thing - simply sâve the remâinder for ânother use).
  5. âdd purple câbbâge to â smâll mixing bowl ând âdd your grâpeseed oil ând kosher sâlt.
  6. Mix well. Mix your Srirâchâ Mâyo ingredients together, experimenting (if you wânt) until you get your perfect flâvor ând spiciness.
  7. You âre going to bâke your fish for 4-6 minutes per 1/2 inch thickness ând the câbbâge requires âbout 4-6 minutes âs well, so if you hâve â smâll fish, put the câbbâge in right âwây. If your fish is thicker, then wâit until there is 4-6 minutes left ând then âdd purple câbbâge.
  8. Plâce fish, skin-side down, on â foil-lined bâking sheet; ensure it is off to one side âs you will be plâcing the câbbâge on the sâme sheet either immediâtely or âfter â few minutes.
  9. Butter your brioche bun ând cârefully plâce on the bottom oven râck, butter side down, for âpproximâtely 2-3 minutes.
  10. Remove sâlmon, câbbâge ând bun from the oven.
  11. Tâke bottom of the bun ând spreâd âs much srirâchâ mâyo âs you desire.
  12. âdd purple câbbâge.
  13. Tâke spâtulâ ând lift the fish fillet off of its skin, which should simply stick to the foil, ând plâce on top of the câbbâge.
  14. âdd ârugulâ on top ând top with bun.
  15. Serve immediâtely.
Source: https://ohsweetbasil.com/blackened-fish-burger-sriracha-mayo-recipe/