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Author Notes: 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. —Coley @ Coley Cooks
- 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
- 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.
- 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.
- 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.
- 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.