Ingredients
Scale
- The Sheet Pan Blackened Mahi-Mahi
- 1 ½ lbs mahi-mahi fillets, cut into 4 slider portions
- 1 tbsp olive oil
- 1 tbsp blackening seasoning (smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme)
- Pinch of salt
- The Mango Slaw
- 1 cup shredded red cabbage
- ½ ripe mango, julienned
- ¼ cup fresh cilantro
- Juice of 1 lime
- Pinch of salt
- The High-Protein Coconut-Lime Crema
- ½ cup plain Greek yogurt
- 2 tbsp coconut cream
- Zest and juice of 1 lime
- 1 tsp honey
- Pinch of salt
- The Assembly
- 4 soft brioche slider buns, toasted
Instructions
- Prep the Sheet Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for zero cleanup.
- Roast the Mahi-Mahi: Coat the mahi-mahi squares in olive oil, then rub generously with the blackening seasoning and salt. Place them on the sheet pan and roast for 10 to 12 minutes until the edges are nicely charred and the fish flakes easily.
- Mix the Slaw: While the fish bakes, toss the shredded red cabbage, julienned mango, and fresh cilantro with the lime juice and salt. Let it sit for a few minutes so the flavors marry.
- Blend the Crema: In a small bowl, whisk the plain Greek yogurt, coconut cream, lime zest, lime juice, honey, and salt until completely smooth and thick.
- Stack & Drip: Lay the hot, smoky blackened mahi-mahi on the toasted brioche buns. Pile the bright, crunchy mango slaw sky-high, and flood the entire slider with a massive, heavy drizzle of the coconut-lime crema!
- Prep Time: 15 minutes
- Cook Time: 10 minutes