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
small shallot, minced
minced dill pickles
lemon, zested and juiced
capers, drained, rinsed and minced
finely minced parsley
freshly cracked pepper, to taste
small slider rolls, sliced in half lengthwise
small pieces of little gem, bibb, or other delicate lettuce
plum tomatoes, cut into 12 even slices
skinless barramundi fillets, cut into 12 2-inch squares
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.