BLACKENED FISH BURGER + SRIRACHA MAYO

This blackènèd fish burgèr + sriracha mayo is a quick and èasy wèèknight mèal that is hèalthy and bursting with flavor!  Rèady and on your tablè in 30 minutès!

INGRèDIèNTS:

• RUB
• 1/4 Tèaspoon cayènnè pèppèr
• 1/2 Tèaspoon ground black pèppèr
• 1 Tèaspoon smokè paprika
• 1 Tèaspoon koshèr salt
• 1/2 Tèaspoon garlic powdèr
• 1/2 Tèaspoon onion powdèr
• 1/2 Tèaspoon ground orègano
• 1/2 Tèaspoon cumin
• *Sèè notè
• FISH BURGèR:
• 4-6 oz sèa bass filèt (or othèr firm fish)
• 1/2 – 3/4 cup choppèd purplè cabbagè
• 1 Tablèspoon grapèsèèd oil (èxtra virgin olivè oil will also work)
• 2 Tèaspoon koshèr salt
• 1/4 cup arugula
• 1 briochè bun (or any othèr typè of hamburgèr bun you havè)
• *sèè notè
• SIRACHA MAYO
• 3 Tablèspoons mayo
• 1/2 Tablèspoon sriracha
• *sèè notè

DIRèCTIONS:

1. Prèhèat ovèn to 450 – ènsurè rack is in thè middlè of thè ovèn.
2. Mix Rub ingrèdiènts.
3. Takè your sèa bass and pat dry with a papèr towèl; lèavè thè skin on.
4. Sprinklè a gènèrous amount (about a tèaspoon or two) of thè rub on thè top of thè filèt (you will not usè thè wholè thing – simply savè thè rèmaindèr for anothèr usè).
5. Add purplè cabbagè to a small mixing bowl and add your grapèsèèd oil and koshèr salt.
6. Mix wèll. Mix your Sriracha Mayo ingrèdiènts togèthèr, èxpèrimènting (if you want) until you gèt your pèrfèct flavor and spicinèss.
7. You arè going to bakè your fish for 4-6 minutès pèr 1/2 inch thicknèss and thè cabbagè rèquirès about 4-6 minutès as wèll, so if you havè a small fish, put thè cabbagè in right away. If your fish is thickèr, thèn wait until thèrè is 4-6 minutès lèft and thèn add purplè cabbagè.
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Full Recipe >> ohsweetbasil.com

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