This Sheet Pan Blackened Mahi-Mahi Sandwich delivers bold Cajun flavors with minimal effort. Tender mahi-mahi fillets are coated in smoky blackening spices and oven-roasted until perfectly flaky, then layered on buttery toasted brioche buns with a crisp cabbage slaw and a creamy High-Protein Cajun Remoulade. It’s an easy seafood dinner that’s packed with flavor and ready in just 25 minutes.
⏱️ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
🛒 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 Crispy Cabbage Slaw
- 1½ cups shredded green cabbage
- 1/4 cup shredded purple cabbage
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- Pinch of sugar
- Pinch of salt
The High-Protein Cajun Remoulade
- 1/2 cup 0% Greek yogurt
- 1 tbsp Dijon mustard
- 1 tsp Cajun seasoning
- 1 tsp hot sauce
- Juice of 1/2 lemon
- 1 tsp capers, finely chopped
- 1 garlic clove, minced
- Pinch of salt
The Assembly
- 4 brioche buns, toasted
- Butter, for toasting
- Lemon wedges, for serving
👩🍳 How to Make It
1. Prepare the Sheet Pan
Preheat the oven to 425°F (220°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.
2. Roast the Mahi-Mahi
Bake for 10 minutes, or until the fish flakes easily with a fork and the edges are lightly charred. The result should be moist, tender, and full of smoky Cajun flavor.
3. Make the Crispy Cabbage Slaw
While the fish bakes, combine the green cabbage, purple cabbage, apple cider vinegar, olive oil, sugar, and salt in a bowl. Toss well and let the slaw marinate until crisp and lightly tangy.
4. Prepare the High-Protein Cajun Remoulade
In a small bowl, whisk together the Greek yogurt, Dijon mustard, Cajun seasoning, hot sauce, lemon juice, chopped capers, minced garlic, and salt until smooth, creamy, and well blended.
5. Toast and Assemble
Butter the cut sides of the brioche buns and toast them in a skillet until golden brown. Spread a generous layer of the Cajun remoulade on both halves of each bun. Add a blackened mahi-mahi fillet and top with a generous mound of crispy cabbage slaw.
6. Garnish and Serve
Serve immediately with fresh lemon wedges for a bright citrus finish. Pair with baked fries, roasted vegetables, or a crisp green salad for a complete meal.
🥗 Nutrition (Per Serving)
Calories: Approximately 445 kcal
Protein: Approximately 33g
