Cajun-style Blackened Snapper Burgers
Prep Time
Cooking Mode
⅓ cup mayonnaise
1 Tbsp. lime juice
½ tsp. ground cumin
1 ½ lb. snapper fillet, cut into 4 equal portions, any bones removed
2-3 tsp. Cajun spice (see Note)
2 Tbsp. vegetable oil
to taste Salt to taste (see Note)
4 hamburger buns, split and warmed
1 cup shredded leaf or head lettuce
8 thin slices of tomato
8-12 sliced dill or bread and butter pickles
⅓ cup mayonnaise
1 Tbsp. lime juice
½ tsp. ground cumin
1 ½ lb. snapper fillet, cut into 4 equal portions, any bones removed
2-3 tsp. Cajun spice (see Note)
2 Tbsp. vegetable oil
to taste Salt to taste (see Note)
4 hamburger buns, split and warmed
1 cup shredded leaf or head lettuce
8 thin slices of tomato
8-12 sliced dill or bread and butter pickles
1Combine the mayonnaise, lime juice and cumin in a small bowl. Cover and refrigerate until needed.
2Pat fish dry with paper towel and set on a plate. Sprinkle and rub with Cajun spice. Brush and evenly coat each piece of fish with oil; season fish with salt. Place a large cast iron skillet over high heat and heat several minutes, until white-hot. (Be sure to have your kitchen exhaust fan turned to high, as the fish will smoke once in the pan.)
3Carefully add the fish to the pan and cook 2 minutes, or until charred and blackened. Turn fish over and remove from the heat (the residual heat will finish cooking the fish.)
4Spread the buns with the cumin/lime mayonnaise. Stuff a piece of fish, lettuce, tomatoes and pickles into each bun and serve.
Tips
1
Serve the fish burgers with a couple of side dishes you create from recipes in our website recipe collection, such as [New Red and White Potato Salad](/recipes/recipe-651), and [Fresh Baby Dill Pickles](/recipes/recipe-1736). *Note:* Cajun spice is sold in bottles in the spice aisle. If it contains salt, you won’t need to use any additional salt to season the fish.
Disclaimer
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Personal Note
Personal Note