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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.

  • Total Time: 25 minutes
  • Yield: 4 1x

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 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

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. Roast for 10 minutes until the edges are slightly charred and the fish flakes cleanly.
  3. 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.
  4. Whisk Greek yogurt, coconut cream, lime zest, lime juice, honey, and salt until thick and smooth.
  5. 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.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes