Mahi Sliders Recipe

Prepare fish

Pat the mahi mahi fillets dry with paper towels, remove any remaining bones, and roughly chop into 1/2-inch pieces.

Make mixture

In a medium bowl, combine chopped mahi, panko, mayonnaise, egg, sliced green onions, lime zest, 3 tsp salt, and 1 tsp black pepper. Mix gently until just combined; avoid overworking so patties stay tender.

Form patties

Divide the mixture into 8 equal portions (about 2 oz / golf-ball size). Shape each portion into a compact round patty about 2.5 inches in diameter and 3/4 inch thick. Place patties on a rimmed plate and refrigerate for 15 minutes to firm up.

Combine smoked paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, ground black pepper, and 1 tsp kosher salt in a small bowl and stir to blend.

Just before cooking, sprinkle the spice mix evenly on both sides of each chilled mahi patty (about 1/4 to 1/2 tsp spice mix per side) and gently press so it adheres.

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil or clarified butter and let it shimmer but not smoke.

Add the blackened mahi patties (work in batches if necessary, leaving space between patties). Cook 3 to 3.5 minutes on the first side without moving to form a crust, then flip and cook 2.5 to 3 minutes more until internal temperature reaches 140–145°F and fish is opaque. Total cook time ~6 minutes per patty.

Transfer cooked patties to a wire rack set over a baking sheet to rest for a couple minutes while you prepare buns and slaw.

In a mixing bowl, whisk Greek yogurt, mayonnaise (1 tbs), lemon juice, anchovy paste (if using), minced garlic, olive oil, 1 tsp salt, and 1/2 tsp black pepper until smooth.

Add shredded cabbage, chopped parsley, and chives to the dressing. Toss until the cabbage is evenly coated. Taste and adjust seasoning with additional lemon, salt or pepper if desired. Chill in the refrigerator until ready to assemble (at least 10 minutes).

Split slider buns and lightly butter cut sides. Toast buttered sides in a clean skillet or under a broiler until golden and crisp, about 1 to 2 minutes.

Have dill pickle slices ready. Use 2 slices per slider (one on top of patty, one under the slaw) or as preferred.

Place bottom halves of 8 toasted buns on a work surface. If desired, spread a little extra mayonnaise on each bottom bun.

Place a warm blackened mahi patty on each bottom bun, top each patty with 2 dill pickle slices, and then mound 1 to 2 tbs of green goddess slaw on top.

Set the bun tops on each slider. Serve immediately while patties are warm and buns are crisp.