Regenerative Seabass Sliders with Jalapeno and Cabbage Slaw

This easy and delicious seabass sliders recipe is perfect for any gathering or party - who doesn't love finger food? We love working with Oliver English @oliver_english on recipes that combine our love of sustainable seafood with his love of clean, organic ingredients.  This recipe was completed with our regenerative seabass, but can be made with any white fish like trout or barramundi!



Seabass (or other white fish) filets


  • ½ cup fresh ginger
  • 2-3 cloves of garlic
  • ½ cup of soy sauce (can use gluten-free option)
  • ½ cup sesame oil
  • Splash of olive oil
  • 2 limes


  • 1 lime
  • ½ head of green cabbage (about 2 cups)
  • ½ head of purple cabbage (about 2 cups)
  • 1 jalapeno
  • Slider buns (potato, gluten-free, pretzel, whatever you want!)
  • ¼ cup mayonnaise 
  • ¼ cup agave


  1. Mix marinade ingredients in a deep baking dish. Cut filets to the same size as your bun. Place filets in dish, cover on all sides with marinade, and let sit in the refrigerator for at least 1 hour.
  2. In a separate bowl, combine both types of sliced cabbage, diced jalapeño, mayonnaise, a splash of olive oil, and salt and pepper to taste.
  3. In a medium-hot pan with oil or butter of your choice, pan fry the filets. Place skin-side down first and cook each side for 2-3 minutes (depending on thickness). 
  4. Slice and crisp the buns. Assemble with your ingredients, and feel free to add your own condiments like aioli or hot sauce!