Blackened Barramundi Sliders With Lemon Tartar Sauce

• 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

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. 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. 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. 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.

mayonnaise, shallot, dill pickles, lemon, capers, parsley, freshly cracked pepper, slider rolls, butter, gem, tomatoes, barramundi, blackening seasoning, vegetable oil, toothpicks

Taken from food52.com/recipes/60149-blackened-barramundi-sliders-with-lemon-tartar-sauce (may not work)