Sheet Pan Blackened Mahi-Mahi Sliders with High-Protein Coconut-Lime Crema and Mango Slaw
Sweet, spicy, and completely tropical! Crispy blackened mahi-mahi roasted on one sheet pan, stacked in soft brioche buns with a sweet mango slaw and the creamiest coconut-lime high-protein crema you have ever drizzled. Summer on a plate in 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425F (220C). Coat mahi-mahi fillets in olive oil, rub generously with blackening seasoning and salt. Place on a lined sheet pan.
- Roast for 10 minutes until the edges are slightly charred and the fish flakes cleanly.
- Toss julienned mango and red cabbage with cilantro, lime juice, and salt. Let sit 5 minutes so the slaw softens and the flavors come together.
- Whisk Greek yogurt, coconut cream, lime zest, lime juice, honey, and salt until thick and smooth.
- Toast brioche buns cut-side down in a buttered pan until golden. Spread coconut-lime crema on both halves, lay the blackened mahi fillet, pile the mango slaw generously on top, and serve immediately.
Find it online: https://cheerychop.com/blackened-mahi-mahi-sliders/