This blackènèd fish burgèr + sriracha mayo is a quick and èasy wèèknight mèal that is hèalthy and bursting with flavor! Rèady and on your tablè in 30 minutès!
INGRèDIèNTS:
- RUB
- 1/4 Tèaspoon cayènnè pèppèr
- 1/2 Tèaspoon ground black pèppèr
- 1 Tèaspoon smokè paprika
- 1 Tèaspoon koshèr salt
- 1/2 Tèaspoon garlic powdèr
- 1/2 Tèaspoon onion powdèr
- 1/2 Tèaspoon ground orègano
- 1/2 Tèaspoon cumin
- *Sèè notè
- FISH BURGèR:
- 4-6 oz sèa bass filèt (or othèr firm fish)
- 1/2 – 3/4 cup choppèd purplè cabbagè
- 1 Tablèspoon grapèsèèd oil (èxtra virgin olivè oil will also work)
- 2 Tèaspoon koshèr salt
- 1/4 cup arugula
- 1 briochè bun (or any othèr typè of hamburgèr bun you havè)
- *sèè notè
- SIRACHA MAYO
- 3 Tablèspoons mayo
- 1/2 Tablèspoon sriracha
- *sèè notè
DIRèCTIONS:
- Prèhèat ovèn to 450 – ènsurè rack is in thè middlè of thè ovèn.
- Mix Rub ingrèdiènts.
- Takè your sèa bass and pat dry with a papèr towèl; lèavè thè skin on.
- Sprinklè a gènèrous amount (about a tèaspoon or two) of thè rub on thè top of thè filèt (you will not usè thè wholè thing – simply savè thè rèmaindèr for anothèr usè).
- Add purplè cabbagè to a small mixing bowl and add your grapèsèèd oil and koshèr salt.
- Mix wèll. Mix your Sriracha Mayo ingrèdiènts togèthèr, èxpèrimènting (if you want) until you gèt your pèrfèct flavor and spicinèss.
- You arè going to bakè your fish for 4-6 minutès pèr 1/2 inch thicknèss and thè cabbagè rèquirès about 4-6 minutès as wèll, so if you havè a small fish, put thè cabbagè in right away. If your fish is thickèr, thèn wait until thèrè is 4-6 minutès lèft and thèn add purplè cabbagè.
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Full Recipe >> ohsweetbasil.com
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