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Sheet Pan Blackened Mahi-Mahi Sandwich with High-Protein Cajun Remoulade and Crispy Cabbage Slaw

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Bold, smoky, and completely irresistible! Blackened mahi-mahi fillets oven-baked on one sheet pan until perfectly charred, stacked in toasted brioche buns with a crunchy cabbage slaw and a thick high-protein Cajun remoulade that ties every flavor together. No frying needed. Pure flavor in 25 minutes.

Ingredients

Scale
  • The Sheet Pan:
  • 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
  • The Crispy Cabbage Slaw:
  • 1 1/2 cups shredded green cabbage
  • 1/4 cup shredded purple cabbage
  • 1 tbsp apple cider vinegar
  • 1 tsp olive oil
  • pinch of sugar
  • pinch of salt
  • The High-Protein Cajun Remoulade:
  • 1/2 cup Greek yogurt (0% fat)
  • 1 tbsp Dijon mustard
  • 1 tsp Cajun seasoning
  • 1 tsp hot sauce
  • juice of 1/2 lemon
  • 1 tsp capers (chopped)
  • 1 garlic clove (minced)
  • pinch of salt
  • The Assembly:
  • 4 brioche buns (toasted)
  • butter for toasting
  • lemon wedges for serving

Instructions

  1. 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.
  2. Bake 10 minutes until the edges are slightly charred and the fish flakes cleanly. No frying needed.
  3. Toss green and purple cabbage with apple cider vinegar, olive oil, sugar, and salt. Let marinate while the fish bakes.
  4. Whisk Greek yogurt, Dijon, Cajun seasoning, hot sauce, lemon juice, capers, garlic, and salt until thick and smooth.
  5. Toast brioche buns in a buttered pan until golden. Spread Cajun remoulade on both halves, lay the blackened mahi fillet, and pile the cabbage slaw generously on top. Serve with lemon wedges

Find it online: https://cheerychop.com/sheet-pan-blackened-mahi-mahi/