Blackened Mahi-Mahi Sliders with Mango Slaw

Sheet Pan Blackened Mahi-Mahi Sliders with High-Protein Coconut-Lime Crema and Mango Slaw – A Tropical 25-Minute Meal

I still remember the first time I made blackened mahi-mahi sliders for a backyard get-together in Brooklyn. It was one of those sticky July evenings when even the thought of turning on the stove feels oppressive. My mother back in Morocco would have reached for a tagine, but here in New York I wanted something that captured the same bold, aromatic spirit without the hours of simmering. That’s when the idea for these sheet pan fish sliders was born — the perfect marriage of my French training in quick pan sauces and the vibrant North African spice blends I grew up stirring into everything from couscous to grilled fish. The high-protein fish sliders deliver a punch of flavor that transforms humble mahi-mahi into something truly special, all while keeping the kitchen cool and the cooking time under half an hour.

Imagine this: a perfectly blackened fillet with a smoky, slightly charred crust that crackles when you bite into it. The flesh inside is tender and flaky, soaking into a pillowy brioche bun that’s been toasted in butter. On top, a mango slaw fish sandwich component is sweet, tangy, and crunchy — fresh julienned mango and shredded red cabbage tossed with cilantro and lime. And then there’s the coconut lime crema recipe that ties everything together: thick Greek yogurt blended with velvety coconut cream, lime zest and juice, and just a whisper of honey. It’s the kind of sauce you’ll want to put on everything from tacos to roasted vegetables. The contrast of cool crema against the warm, spiced fish, the crunch of slaw against the soft bun — every bite is a mini vacation.

What sets this recipe apart from other fish sliders you’ll find online is the technique. I’ve spent years perfecting the art of blackening without burning the seasoning — it’s all about the right oven temperature and a properly lined sheet pan. I also pack every component with protein: the fish itself, the Greek yogurt-based crema, and even the slaw gets a boost from the mango’s natural fiber. As a trained chef who now balances a busy NYC food-blogging schedule, I designed these sliders to be both impressive and unfussy. No deep fryer, no complicated sauces — just one sheet pan and a few bowls. And trust me, once you try this version, you’ll never look at frozen fish sticks the same way again.

Why This Sheet Pan Blackened Mahi-Mahi Sliders Recipe Is the Best

The Flavor Secret: The blackening seasoning is my own blend — smoked paprika for warmth, cayenne for heat, garlic and onion powders for depth, and dried oregano and thyme for that earthy backbone. I learned this balance during my pastry days in Paris, where precision with spices taught me that even the smallest adjustment can make or break a dish. Here, the spice mix clings to the fish thanks to a light coat of olive oil, and the high oven heat caramelizes the sugars without letting the seasoning burn. It’s a trick I adapted from the Moroccan charmoula tradition, where herbs and spices are layered onto fish before grilling.

Perfected Texture: The sheet pan method means the fish cooks evenly on all sides without being flipped. That steady, dry heat creates a crust that’s crackly but not dried out — exactly what you want from blackened fish. I’ve experimented with broiling and pan-searing, and neither delivers the same foolproof results. The key is to line the pan with parchment and space the fillets so they’re not overcrowded. That way, the steam escapes and the char develops beautifully. My test kitchen runs (yes, I actually time everything) show that 10 minutes at 425°F is the sweet spot for 4-ounce fillets.

Foolproof & Fast: This is a complete meal on a bun in 25 minutes. The slaw comes together while the fish roasts, the creama takes two minutes of whisking, and the buns toast in the same time the fish rests. I’ve taught this recipe to beginner cooks in my Queens workshops, and they’ve all nailed it on the first try. Even if you’ve never blackened anything before, the visual cues are clear: the edges of the fish will turn a deep rusty red, and when you poke it with a fork, the flesh will separate into clean, juicy flakes. No guesswork, no stress — just incredible sliders that taste like summer.

Blackened Mahi-Mahi Sliders Ingredients

I source my mahi-mahi from the Union Square Greenmarket on Saturday mornings, where the fishmongers bring it in fresh from the Carolina coast. In Morocco, we would have used a similar firm white fish like sea bass or grouper, simply grilled over coals. But here in NYC, mahi-mahi is accessible, sustainable, and holds up beautifully to bold seasoning. For the mango, I look for Ataulfo variety — the smaller golden ones that are extra sweet and creamy — because they have less fiber and a silkier texture for slaw. The rest is likely already in your pantry: Greek yogurt, a can of coconut cream (not milk — cream is thicker), limes, cilantro, and the best brioche buns you can find.

Ingredients List

• 4 mahi-mahi fillets (4 oz each)
• 1 tbsp olive oil
• 1 tbsp blackening seasoning (smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme)
• salt
• 1 ripe mango (julienned)
• 1 cup shredded red cabbage
• 1/4 cup fresh cilantro
• juice of 1 lime
• pinch of salt
• 1/2 cup Greek yogurt (0% fat)
• 2 tbsp coconut cream
• zest and juice of 1 lime
• 1 tsp honey
• pinch of salt
• 4 brioche slider buns (toasted)
• butter for toasting

Ingredient Spotlight

Mahi-Mahi: This firm, lean fish is perfect for blackening because it doesn’t fall apart easily. Look for fillets that are uniformly thick (about 1 inch) and smell like clean ocean water, not fishy. If you can’t find mahi-mahi, swordfish or halibut work wonderfully — just adjust the cooking time if the fillets are thicker. Frozen mahi-mahi is fine; thaw overnight in the fridge and pat dry thoroughly before seasoning.

Blackening Seasoning: You can buy a pre-made blend, but I highly recommend making your own. The recipe I give above yields about 2 tablespoons, and it keeps in a sealed jar for months. Smoked paprika is non-negotiable — it’s what gives that deep, almost campfire-like flavor. If you want less heat, reduce the cayenne to 1/4 teaspoon.

Greek Yogurt (0% fat): This is the high-protein powerhouse of the crema. Full-fat works too, but the crema will be slightly richer (and honestly, still delicious). Use a thick, strained yogurt like Fage or Chobani — watery yogurt will make the crema runny. If you’re dairy-free, substitute with a thick plant-based yogurt and increase the coconut cream to 3 tablespoons to compensate for the lack of fat.

Coconut Cream: This is the thick, solid part that rises to the top of a can of full-fat coconut milk. I always keep a can in my pantry for quick curries and sauces. Don’t confuse it with cream of coconut (which is sweetened) — we want the unsweetened kind. A tip: refrigerate the can overnight so the cream solidifies, then scoop it off.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Mahi-mahi	Swordfish or halibut	Slightly firmer, still great with blackening
Greek yogurt (0% fat)	Full-fat Greek yogurt or thick plant-based yogurt	Richer if full-fat; plant-based may need extra coconut cream
Mango (fresh)	Frozen mango, thawed and diced, or 1 cup papaya	Frozen mango softer; papaya less sweet, more tropical
Brioche buns	Potato rolls or whole-wheat slider buns	Potato rolls softer; whole-wheat less tender

How to Make Sheet Pan Blackened Mahi-Mahi Sliders — Step-by-Step

Follow these steps and you’ll have restaurant-quality sliders in under half an hour. I’ve broken down each stage with pro tips so you can skip the trial-and-error — because life’s too short for dry fish or soggy slaw.

Step 1: Season the Fish

Preheat your oven to 425°F (220°C). Pat the mahi-mahi fillets dry with paper towels — this is crucial for the seasoning to stick and the crust to form. Place them on a lined sheet pan (I use parchment paper, not foil, because foil can reflect heat and hinder browning). Drizzle with olive oil and rub it all over, then sprinkle the blackening seasoning and salt evenly on both sides. Use your hands to press it gently into the flesh so it adheres.

💡 Sara’s Pro Tip: For the best crust, season the fish 10 minutes before cooking and leave it uncovered on the counter. This allows the salt to draw out a little moisture, which then reabsorbs, making the seasoning stick better. French salting technique that works every time!

Step 2: Roast the Fish

Roast the mahi-mahi for 10 minutes, without flipping. The edges will turn a deep reddish-brown and begin to char slightly. To check doneness, insert a fork into the thickest part and twist gently — the fish should flake easily and look opaque throughout. If you prefer a darker crust, you can finish under the broiler for 1 minute, but watch it carefully; the sugar in the seasoning can burn quickly.

⚠️ Common Mistake to Avoid: Overcrowding the pan. Leave at least an inch between fillets. If they’re crowded, they’ll steam instead of blacken, and you’ll lose that gorgeous char. Use a second sheet pan if needed.

Step 3: Make the Mango Slaw

While the fish is roasting, prepare the slaw. Using a sharp knife or a julienne peeler, cut the mango into thin matchsticks. In a medium bowl, combine the mango, shredded red cabbage, chopped cilantro, lime juice, and a pinch of salt. Toss well and let it sit for at least 5 minutes. This resting time allows the cabbage to soften slightly and the flavors to meld. The slaw should be bright and crunchy, not soggy.

💡 Sara’s Pro Tip: If your mango is very ripe (soft to the touch), handle it gently so it doesn’t turn into mush. I like using a mandoline with a julienne blade for perfect, even strips — a trick I learned in Paris for vegetable jardinière cuts.

Step 4: Whip the Coconut-Lime Crema

In a small bowl, whisk together the Greek yogurt, coconut cream, lime zest, lime juice, honey, and a pinch of salt. Start with a fork and then switch to a whisk to get it smooth and creamy. The mixture should be thick but spoonable — if it’s too thick, add a teaspoon of water or extra lime juice. Taste and adjust the salt or acidity as needed. This crema is also fantastic as a dip for raw veggies or a drizzle over tacos.

⚠️ Common Mistake to Avoid: Using lime juice that isn’t fresh. Bottled juice is flat and can make the creama taste metallic. Always roll the lime on the counter before juicing to release the oils, and zest before you cut — it’s much easier.

Step 5: Toast Buns and Assemble

Slice the brioche slider buns in half. Heat a skillet or griddle over medium heat and add a pat of butter. Place the buns cut-side down and toast until golden brown and fragrant, about 1–2 minutes. If you’re feeding a crowd, you can toast them on the sheet pan in the oven for the last 2 minutes of the fish roasting time — just spread a little butter on the cut sides first. To assemble, spread the coconut-lime crema generously on both halves of each bun. Place a blackened mahi-mahi fillet (I cut each fillet in half crosswise to fit the sliders) on the bottom half, then pile the mango slaw on top. Close the bun and serve immediately, while the fish is still warm and the bun is crispy.

💡 Sara’s Pro Tip: For extra flavor, sprinkle a pinch of flaky sea salt and a few extra cilantro leaves on top of the slaw before closing the bun. It’s a tiny step that makes a big difference — a final touch I picked up from the street food vendors at Smorgasburg.

Step	Action	Duration	Key Visual Cue
1	Season fish	5 mins	Seasoning evenly coats fillets
2	Roast fish	10 mins	Edges charred, fish flakes with fork
3	Make slaw	5 mins + rest	Cabbage slightly softened, mango bright
4	Make crema	3 mins	Smooth, thick, pale green tint
5	Toast buns & assemble	3 mins	Buns golden, crema spread, slaw piled high

Serving & Presentation

I love serving these sliders on a large wooden board with extra lime wedges and a bowl of the remaining crema for dipping. The contrast of the dark blackened fish against the bright mango and white crema is stunning — a real crowd-pleaser for backyard dinners or game-day parties. For a more elevated presentation, you can stack the sliders on individual little plates and tuck a sprig of cilantro underneath each bun.

In Morocco, we would serve this alongside a simple cucumber and tomato salad with a tangy lemon dressing. Here in New York, I often pair these sliders with crispy sweet potato fries or a refreshing cucumber-jalapeño agua fresca. The slaw also doubles as a side salad if you want to keep the carbs low — just skip the bun and serve the fish and slaw over a bed of greens with extra crema drizzled on top.

If you’re hosting, consider setting up a slider bar: let guests build their own by placing the fish, slaw, crema, and extra toppings (sliced avocado, pickled red onions, hot sauce) in separate bowls. I did this for a friend’s birthday party and everyone raved about how fun and interactive it was. Just make sure the fish stays warm in the oven on a low heat setting while people assemble.

Pairing Type	Suggestions	Why It Works
Side Dish	Sweet potato fries, cucumber salad, coconut rice	Complements tropical flavors; sweet potato fries add crunch
Sauce / Dip	Extra coconut-lime crema, spicy mayo, mango-hot sauce	Adds moisture and heat; crema is already a star
Beverage	Agua fresca, margarita, iced tea with mint	Refreshing and citrusy; cuts through the richness
Garnish	Lime wedges, cilantro sprigs, sliced avocado	Brightens presentation; avocado adds creaminess

Make-Ahead, Storage & Reheating

As a busy New York food blogger, I’m all about prepping components in advance. The crema and slaw can both be made a day ahead — just keep them in separate airtight containers in the fridge. The slaw will release some liquid overnight, so give it a quick stir and drain off any excess before using. The crema actually gets better as the flavors meld. The fish is best cooked fresh, but you can season it up to 4 hours ahead and store it in the fridge, covered. When you’re ready, just roast it straight from the fridge — add an extra minute to the cooking time.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container	Up to 2 days	Reheat fish in a 300°F oven for 5-7 mins to avoid drying
Freezer	Wrap fish individually in plastic wrap inside a freezer bag	Up to 1 month	Thaw in fridge overnight; reheat at 350°F for 8-10 mins
Make-Ahead	Slaw & crema in separate containers	1 day ahead	Assemble buns just before serving; fish fresh is best

For reheating leftover sliders, I strongly recommend disassembling them first. The bun will get soggy if microwaved, so separate the components. Toast the bun in a dry skillet, warm the fish in a low oven (300°F for 5 minutes), and refresh the slaw with a spritz of lime juice. The crema can be spooned cold straight from the fridge. It’s a bit of extra work, but each component tastes just as good as the first day.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Spicy Mango-Jalapeño Slaw	Add 1 minced jalapeño to slaw	Extra heat lovers	No change
Gluten-Free Sliders	Use gluten-free slider buns or lettuce wraps	Gluten-free diet	Easy: lettuce wraps skip toasting
Dairy-Free Crema	Replace yogurt with canned coconut cream + 1 tbsp lime juice	Dairy-free/vegan	Easy: just adjust consistency

Spicy Mango-Jalapeño Slaw

For those who, like my Moroccan grandmother, believe more heat is always better, add one small minced jalapeño (seeds and ribs removed if you prefer mild heat) to the slaw. The jalapeño’s green garden flavor pairs beautifully with the sweet mango and the smoky fish. I sometimes add a pinch of cumin too for extra warmth — a spice often used in North African salads.

Gluten-Free Sliders

Swap the brioche buns for your favorite gluten-free slider buns (look for ones that are sturdy enough to hold the filling) or use large butter lettuce leaves as wraps. Lettuce wraps are actually my go-to when I’m keeping things low-carb — just spoon the fish and slaw into a cup of butter lettuce, then drizzle with crema. The crunch of the lettuce adds another layer of texture.

Dairy-Free Coconut Crema

For a fully dairy-free version, omit the Greek yogurt and use only coconut cream from a full-fat can. Whisk in the lime zest, juice, and honey as directed, and add a pinch of salt. The consistency will be slightly thinner, so I like to add 1 teaspoon of cornstarch and a splash of water if I’m serving it immediately. Let it sit for 5 minutes to thicken. This version is also vegan-friendly and absolutely delicious.

Share Your Version!

I hope you fall in love with these blackened mahi-mahi sliders as much as I did creating them. They’ve become a summer staple in my NYC kitchen — the kind of recipe that makes you feel like you’re on vacation even if you’re eating on a fire escape. I’d love to know how they turn out for you. Did you try a variation? Use a different fish? Find an even quicker shortcut? Drop a comment below and leave a star rating — your feedback helps me and everyone else who cooks from this blog.

And if you snap a photo, don’t be shy — tag me on Instagram @cheerychop or use #cheerychoprecipes. I love seeing your tablescapes and kitchen creations. It’s the best part of being a food blogger, connecting with you all. One last question: what’s one flavor you’d add to these sliders to make them totally yours? Let me know in the comments!

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡