Blackened Mahi Burger
Blackened mahi-mahi fillet burger on a toasted bun with spiced crust and creamy sauce. Customizable protein and bun styles transform one core recipe into multiple variations.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels and set aside.
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and salt; mix well.
Lightly brush both sides of each fillet with olive oil, then coat generously on both sides with the blackening spice blend, pressing gently to adhere.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until it just begins to smoke (about 2 minutes).
Carefully place spiced fillets in the hot pan and sear for 3–4 minutes per side, until the coating darkens to black and the fish is cooked through (internal temperature 145°F if using a thermometer).
Transfer fillets to a plate and let rest for 1 minute.
Lightly toast burger buns in the same skillet for 1–2 minutes per side, or use a toaster.
Spread creamy sauce on the bottom and top of each bun.
Layer lettuce, then a blackened fillet, tomato slice, and red onion slice on the bottom bun.
Top with the upper bun and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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