Blackened Barramundi Sliders with Lemon Tartar Sauce

Cook time:
Makes 12 sliders Ingredients: 2/3 cup - mayonnaise, 1 - small shallot, minced, 1/4 cup - minced dill pickles, 1 - lemon, zested and juiced, 2 tablespoons - capers, drained, rinsed and minced, 2 tablespoons - finely minced parsley, freshly cracked pepper, to taste, 12 - small slider rolls, sliced in half lengthwise, 2 tablespoons - salted butter, 12 - small pieces of little gem, bibb, or other delicate lettuce, 2 - plum tomatoes, cut into 12 even slices, 1 pound - skinless barramundi fillets, cut into 12 2-inch squares, 2 tablespoons - blackening seasoning, 1 tablespoon - vegetable oil, 12 - toothpicks, for serving,
The Current Recipes
Tasty Snacks

Blackened Barramundi Sliders
with Lemon Tartar Sauce

  • 15m prep
  • 15m cook
  • Makes 12 sliders
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with Cold Beer

  • Perfect For Parties

  • Perfect For Backyards

Ingredients

  • 2/3 cup mayonnaise
  • 1 small shallot, minced
  • 1/4 cup minced dill pickles
  • 1 lemon, zested and juiced
  • 2 tablespoons capers, drained, rinsed and minced
  • 2 tablespoons finely minced parsley
  • freshly cracked pepper, to taste
  • 12 small slider rolls, sliced in half lengthwise
  • 2 tablespoons salted butter
  • 12 small pieces of little gem, bibb, or other delicate lettuce
  • 2 plum tomatoes, cut into 12 even slices
  • 1 pound skinless barramundi fillets, cut into 12 2-inch squares
  • 2 tablespoons blackening seasoning
  • 1 tablespoon vegetable oil
  • 12 toothpicks, for serving

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Best snack ever. The only problem is that you won’t be able to have just one!

Fortunately, this recipe makes a dozen sliders so you can afford to share one or two. These would be great at your next backyard barbeque.

  1. Step 1 In a small bowl, whisk together the mayonnaise, shallot, pickles, lemon zest, lemon juice, capers, parsley and pepper, then cover and refrigerate until ready to serve.
  2. Step 2 Melt butter in a large skillet over medium heat, then place the slider rolls in the pan cut side down. Cook until lightly browned and toasted, about 2 minutes. Remove to a serving platter and top each bottom roll with a small piece of lettuce and a slice of tomato.
  3. Step 3 Coat the barramundi pieces all over with blackening seasoning. Heat vegetable oil in a large skillet (cast iron works best) over high heat. Cook the barramundi pieces until blackened on one side, about 2 minutes, then flip and cook on the other side until opaque throughout, about 1-2 minutes more.
  4. Step 4 Place a piece of fish on each bun on top of the tomato, then spoon a generous amount of lemon tartar sauce on top. Place the top bun over the sauce and secure with a toothpick. Serve immediately.
Suggested sides
  • Green
    Salad
  • Veggies
    and Dip
  • Spicy BBQ
    Sauce
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