Blackened Mahi Mahi Sliders with Coconut Lime Crema

Sheet Pan Blackened Mahi-Mahi Sliders with High-Protein Coconut-Lime Crema – Tropical Summer in 25 Minutes

I still remember the first time I made blackened mahi-mahi sliders in my tiny Parisian kitchen during culinary school. I had just learned the proper technique for blackening—a method that combines high heat with a bold spice blend—and I knew instantly that this sheet pan version would become a weeknight hero. Now, living in New York City, I’ve streamlined that same fiery caramelization into a single sheet pan, so you get crisp, smoky fish without the stovetop mess. What makes these sheet pan fish sliders truly unforgettable is the trio of sweet mango slaw, cooling coconut-lime crema, and perfectly toasted brioche—all in under half an hour.

Imagine biting into a soft, buttery bun layered with flaky, spice-crusted mahi-mahi. The heat from the blackening seasoning meets the bright crunch of lime-kissed mango and red cabbage, while the velvety coconut lime crema ties everything together with a creamy, tangy finish. The aroma alone—smoky paprika, fresh cilantro, and toasted buns—will transport you straight to a beach shack. I’ve tested this recipe countless times, tweaking the blackening blend to avoid bitterness and perfecting the crema’s protein punch. The result? A balanced, vibrant slider that feels both indulgent and nourishing.

After years behind the line and in my own kitchen, I’ve learned that the key to great blackened fish is controlling the heat and timing. In this recipe, I’ll show you exactly how to get that perfect char without drying out the fish—using just your oven and a sheet pan. My high-protein twist on the crema (thanks to Greek yogurt) keeps the dish satisfying, while the mango slaw adds a fresh, no-cook element. 💡 Stella’s Pro Tip: Don’t skip the rest time for the slaw—it softens the cabbage and lets the mango juices meld. And one common mistake? Overcrowding the pan. Spread those fillets out so they sizzle, not steam.

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

The Flavor Secret: My Moroccan roots taught me to layer spices with intention. The blackening blend here—smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme—creates a crust that’s smoky, slightly spicy, and deeply aromatic without overwhelming the delicate mahi-mahi. The coconut-lime crema, inspired by French sauce work, balances the heat with richness and acidity. This isn’t just another fish slider; it’s a symphony of textures and temperatures.

Perfected Texture: Roasting on a sheet pan at 425°F for exactly 10 minutes gives the fish a caramelized exterior while keeping the interior moist and flaky. Unlike stovetop blackening, which can scorch the spice and smoke out your kitchen, the oven provides even, controlled heat. The slaw is tossed just before serving so it stays crisp, and the crema is whisked thick enough to cling to every bite.

Foolproof & Fast: This recipe is designed for busy weeknights. With only 15 minutes of prep and 10 minutes in the oven, you can have a restaurant-quality meal on the table. The ingredients are all easy to find at any US grocery store—no obscure spices or hard-to-find fish. Even if you’ve never cooked mahi-mahi before, the visual cues (edges charred, fish flakes easily) make it foolproof.

Blackened Mahi-Mahi Sliders Ingredients

Every time I walk through the Union Square Greenmarket in NYC, I pick up the freshest mahi-mahi and mangoes for this recipe. The key is choosing firm, glossy fillets and a mango that gives slightly to pressure—not too soft, not too hard. I still remember my mother in Marrakech teaching me to julienne mangoes for salads; this slaw is my love letter to those mornings.

Ingredients List

• 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 Mango Slaw:
• 1 ripe mango (julienned)
• 1 cup shredded red cabbage
• 1/4 cup fresh cilantro
• juice of 1 lime
• pinch of salt
• The High-Protein Coconut-Lime Crema:
• 1/2 cup Greek yogurt (0% fat)
• 2 tbsp coconut cream
• zest and juice of 1 lime
• 1 tsp honey
• pinch of salt
• The Assembly:
• 4 brioche slider buns (toasted)
• butter for toasting

Ingredient Spotlight

Mahi-Mahi: This firm, lean fish is perfect for blackening because it holds up to high heat without falling apart. Look for fillets that are shiny and smell fresh like the ocean, not fishy. If mahi-mahi isn’t available, you can substitute with swordfish, halibut, or thick cod—just adjust cooking time slightly. For a budget-friendly option, use tilapia, but note it flakes faster so check at 8 minutes.

Blackening Seasoning: The blend is the star. Smoked paprika provides depth, cayenne brings heat, and dried herbs add earthiness. I always make extra to keep on hand. You can buy a good Cajun-style blackening seasoning, but homemade allows you to control salt and spice. If you’re sensitive to heat, reduce cayenne to ½ teaspoon.

Greek Yogurt + Coconut Cream: The combo creates a high-protein crema (over 10g protein per serving) without being heavy. Full-fat Greek yogurt works too, but 0% keeps it light. Coconut cream (the thick part from a can of full-fat coconut milk) adds richness and a subtle tropical note. For a dairy-free version, use a plant-based Greek-style yogurt; the texture will be a bit thinner but still delicious.

Mango: Choose a Champagne or Ataulfo mango for its creamy, non-fibrous texture. Firm-but-slightly-soft is ideal. Unripe mango? Let it sit at room temperature for a day or two. Frozen mango works in a pinch—just thaw and pat dry before julienning to avoid excess moisture in the slaw.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Mahi-Mahi	Swordfish or halibut	Similar firmness; swordfish slightly oilier.
Greek yogurt (0%)	Dairy-free Greek-style yogurt (coconut or almond based)	Slightly thinner, less tangy; still high protein.
Fresh mango	Frozen mango (thawed, patted dry)	Slight loss of crunch; still sweet and juicy.
Brioche buns	Potato rolls or whole wheat slider buns	Less richness; still holds filling well.

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

Trust me, this is easier than it sounds. Follow these steps for perfect blackened mahi-mahi sliders every time — no smoke alarm required.

Step 1: Preheat and Season the Fish

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment or foil for easy cleanup. Pat the mahi-mahi fillets dry with paper towels — moisture is the enemy of a good blackened crust. Drizzle with olive oil and rub all over. Sprinkle the blackening seasoning generously over both sides, pressing gently to adhere. Season with a pinch of salt. Don’t over-salt because the seasoning blend often contains salt.

⚠️ Common Mistake to Avoid: Using too much oil or not patting the fish dry. Excess oil will steam the fish instead of searing it, preventing that classic blackened crust.

Step 2: Roast the Fish

Place the seasoned fillets on the prepared sheet pan, spacing them at least an inch apart. Roast on the center rack for 10 minutes. The edges should look charred and slightly crisp, and the fish should flake easily when prodded with a fork. If your fillets are thicker (over 1 inch), add 2 minutes. For thinner fillets, start checking at 8 minutes.

💡 Stella’s Pro Tip: For extra char, switch the oven to broil for the last 1–2 minutes. Watch closely to avoid burning.

Step 3: Make the Mango Slaw

While the fish roasts, julienne the mango and shred the red cabbage (use a mandoline or knife). Combine in a bowl with fresh cilantro, lime juice, and a pinch of salt. Toss well and let it sit for about 5 minutes. This rest time is crucial — it softens the cabbage slightly and allows the mango juices to meld with the lime, creating a natural dressing.

⚠️ Common Mistake to Avoid: Skipping the rest time. The slaw won’t have time to soften and the flavors won’t marry, resulting in a raw, disjointed salad.

Step 4: Prepare the High-Protein Coconut-Lime Crema

In a small bowl, combine Greek yogurt, coconut cream, lime zest, lime juice, honey, and a pinch of salt. Whisk vigorously until smooth and thick. Taste and adjust — add more lime for tang, more honey for sweetness, or more salt to balance. The crema should be thick enough to dollop without running off the fillet.

💡 Stella’s Pro Tip: If the crema is too thick, add a teaspoon of cold water. If too thin, add another tablespoon of yogurt. Let it rest in the fridge while the fish finishes so the flavors meld.

Step 5: Toast Buns and Assemble

Split the brioche slider buns and butter the cut sides. Heat a skillet over medium heat and toast them cut-side down until golden, about 1–2 minutes. To assemble: spread a generous layer of coconut-lime crema on both bun halves. Place a blackened mahi-mahi fillet on the bottom bun (break it into pieces if larger than the bun). Pile on the mango slaw, then close the bun. Serve immediately while the fish is still hot and the slaw is cool and crunchy.

⚠️ Common Mistake to Avoid: Toasting buns too far in advance. They lose their crunch. Toast right before serving, or keep warm in a low oven.

Step	Action	Duration	Key Visual Cue
1	Season fillets	5 min	Fillets coated in deep red seasoning
2	Roast fish	10 min	Edges charred, fish flakes easily
3	Make slaw	5 min + 5 min rest	Cabbage slightly wilted, mango glossy
4	Whisk crema	3 min	Thick, smooth, pale ivory with lime specks
5	Toast buns and assemble	5 min	Buns golden brown, slaw piled high

Serving & Presentation

These sliders are a complete meal on their own, but I love to serve them with a side of crispy plantain chips or a simple avocado salad. The tropical flavors pair beautifully with a cold coconut water or a light Mexican lager. For a backyard gathering, set up a slider bar: let guests build their own with extra crema and slaw on the side.

When plating, I like to arrange the sliders on a wooden board with lime wedges and extra cilantro leaves. The contrast between the dark, crusted fish, the vibrant orange slaw, and the white crema is visually stunning — it’s the kind of dish that makes everyone reach for their phone before taking a bite. My Parisian chef instructor always said we eat first with our eyes, and this recipe never disappoints.

Pairing Type	Suggestions	Why It Works
Side Dish	Grilled corn on the cob, sweet potato fries, black bean salad	Adds smoky sweetness or heartiness to balance the spice
Sauce / Dip	Extra crema, hot sauce (like Cholula), mango salsa	Enhances creaminess or adds a spicy kick
Beverage	Coconut water, Mexican lager, lime-mint aguas frescas	Refreshing, cuts through the richness of the crema
Garnish	Lime wedges, fresh cilantro, sliced jalapeño	Adds brightness and visual pop

Make-Ahead, Storage & Reheating

As a busy NYC food blogger, I rely on make-ahead components. The slaw and crema can be prepped up to two days in advance, but I recommend assembling sliders right before serving for the best texture. The fish is best eaten fresh, but leftovers can be stored and reheated carefully.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container, separate components	Up to 2 days	Reheat fish in a 300°F oven for 5 min to avoid drying
Freezer	Freezer-safe bag, cooked fish only (no slaw/crema)	Up to 2 months	Thaw overnight in fridge; reheat in oven or air fryer at 350°F for 4 min
Make-Ahead	Slaw and crema in separate containers	Slaw: 2 days; crema: 3 days	Toss slaw again before serving; whisk crema if separated

For reheating, avoid the microwave — it will turn the fish rubbery. Instead, place leftover fillets on a sheet pan in a 300°F oven for about 5 minutes, or until just warmed through. The slaw should be served cold, so store it separately. If the crema thickens in the fridge, stir in a teaspoon of lime juice to loosen it.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Harissa-Spiced Variation	Replace blackening seasoning with 1 tbsp harissa paste mixed with 1 tsp smoked paprika	North African twist, extra heat & depth	Easy
Gluten-Free / Dairy-Free	Use gluten-free slider buns + dairy-free yogurt (coconut-based) + skip butter (use oil for toasting)	Dietary restrictions	Easy
Pineapple-Jalapeño Slaw	Replace mango with fresh pineapple (julienned) and add 1 tbsp minced jalapeño	More acidity and heat	Easy

Harissa-Spiced Variation

Growing up in Morocco, harissa was a pantry staple. For this variation, swap the blackening seasoning for a harissa paste (I love the brand Mina). Mix it with a touch of smoked paprika and olive oil, then brush onto the fish. The result is a deeper, earthier heat with floral notes. I often serve these with a dollop of extra crema to cool the fire.

Gluten-Free / Dairy-Free Variation

For my friends with dietary restrictions, this version works beautifully. Use your favorite gluten-free slider buns (I recommend Schär’s ciabatta rolls). For the crema, choose a plain unsweetened coconut yogurt — it’s naturally dairy-free. Toast the buns in avocado oil instead of butter. The texture will be a bit lighter, but the tangy-creamy balance remains intact.

Pineapple-Jalapeño Slaw Variation

On hot NYC summer days, I swap mango for fresh pineapple. Pineapple’s acidity cuts through the blackened fish even more aggressively. Add a minced jalapeño (seeds removed for less heat) for a kick that complements the smoky fish. This version pairs especially well with a mango-lime seltzer. It’s bright, spicy, and ultra-refreshing.

Share Your Version!

I hope you love these sheet pan blackened mahi-mahi sliders as much as I do. They’re the kind of recipe that makes a simple weeknight feel like a celebration. If you give them a try, please leave a star rating and a comment below — I read every single one and it truly makes my day. Snap a photo of your creation and tag me on Instagram @leosfoods or share it on Pinterest with #StellaRecipeBlog. I love seeing how you make it your own!

Tell me: did you try the harissa twist or the pineapple slaw? Did you serve these as tacos instead? Drop your questions below and I’ll answer personally. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡