Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 10 minutes Makes: 3-6 sliders If you’re looking for the perfect small bite to share, these super flavorful blackened fish sliders are just what you need! Toasted buns, seasoned fish, creamy sriracha mayo and fresh toppings pair well for these delicious little burgers. Ingredients: 1-2 chilean sea bass filets, or fish of your choice ½ cup purple cabbage, chopped finely 1 tbsp olive oil 3-6 slider buns Rub: 1 tsp smoked paprika 1 tsp salt ¼ tsp cayenne pepper ½ tsp cumin ½ tsp ground pepper ½ tsp onion powder ½ tsp garlic powder ½ tsp oregano Sriracha Mayo: 3 tbsp mayo ½ tbsp Sriracha Garnish: Hamama microgreens Purple cabbage Instructions: Preheat the oven to 450° F and get out a baking sheet. Get out your fish and add the rub/seasoning to each side. If you have extra seasoning, save it for another time. Place the seasoned fish on the baking sheet. Drizzle a bit of olive oil on both sides of the fish and place in the oven. Let the fish cook for about 4-6 minutes. While your fish cooks, make the sriracha mayo: Mix together the mayo and sriracha until well combined and set aside. When the fish is just about finished cooking, remove the baking sheet from the oven and add the cabbage to it, drizzling a little olive oil over it to coat it nicely. Place the baking sheet back in the oven and let it cook for another minute or so until the cabbage is slightly softened. When the fish and cabbage are done, set aside. Cut the slider buns in half lengthwise. Place a small pan on medium-high heat. Drizzle a bit of olive oil in the pan and let one side of the buns cook for a minute or two until lightly browned. Repeat on the other sides and set aside once done. Assemble your sliders with sriracha mayo, fish, cabbage, fresh microgreens and enjoy!
