These Sheet Pan Blackened Mahi-Mahi Sliders bring bold tropical flavors to your table in just 25 minutes. Tender mahi-mahi fillets are coated in smoky blackening seasoning and roasted until perfectly flaky, then layered on buttery toasted brioche buns with a refreshing mango slaw and a creamy High-Protein Coconut-Lime Crema. It’s an easy seafood recipe that’s perfect for summer lunches, weeknight dinners, or backyard gatherings.
β±οΈ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 sliders
π Ingredients
The Sheet Pan Mahi-Mahi
- 4 mahi-mahi fillets (about 4 oz each)
- 1 tbsp olive oil
- 1 tbsp blackening seasoning (smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme)
- Salt, to taste
The Mango Slaw
- 1 ripe mango, julienned
- 1 cup shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
The High-Protein Coconut-Lime Crema
- 1/2 cup 0% Greek yogurt
- 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
π©βπ³ How to Make It
1. Prepare the Sheet Pan
Preheat the oven to 425Β°F (220Β°C) and line a baking sheet with parchment paper.
Brush the mahi-mahi fillets with olive oil, then season generously with the blackening seasoning and a pinch of salt. Arrange the fillets on the prepared baking sheet, leaving a little space between each piece.
2. Roast the Mahi-Mahi
Bake for 10 minutes, or until the fish flakes easily with a fork and the edges develop a lightly charred, flavorful crust.
3. Make the Mango Slaw
While the fish cooks, combine the julienned mango, shredded red cabbage, chopped cilantro, fresh lime juice, and a pinch of salt in a bowl. Toss gently and let the slaw rest for about 5 minutes to allow the flavors to blend.
4. Prepare the Coconut-Lime Crema
Whisk together the Greek yogurt, coconut cream, lime zest, lime juice, honey, and salt until smooth, creamy, and well combined.
5. Toast and Assemble
Butter the cut sides of the brioche slider buns and toast them in a skillet until golden brown. Spread a generous layer of the coconut-lime crema onto both halves of each bun. Add a roasted blackened mahi-mahi fillet and top with a generous handful of mango slaw.
6. Serve Immediately
Serve the sliders while warm with extra lime wedges on the side for a fresh citrus finish.
π₯ Nutrition (Per Slider)
Calories: Approximately 420 kcal
Protein: Approximately 31g
