Saturday, May 8, 2010
Fish Cakes with Coleslaw and Horseradish-Dill Sauce
This is a great recipe for people who aren't big fish eaters. I for one am not a huge fish person and if I do eat fish it has to be some kind of mild white fish, preferably halibut or sole. We have tried this recipe with Mahi-Mahi but we think Halibut is the best for this. We have also made this into fish tacos! Instead of cakes just make them into a more oblong shape and put them in tortillas with some fresh cabbage and lime! But the original version is like a crab cake but the less expensive version of one.
Here is what you need:
2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white bread, torn into pieces
8 oz. halibut or mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8oz. bag coleslaw mix
2 tablespoons olive oil
Zest enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix zest, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in a bowl. Set sauce aside.
Grind bread to fine crumbs in food processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9 inch baking dish. In food processor pulse the fish until coarsely chopped (do not form paste). Add fish to bread crumbs in a bowl; gently mix in egg, 1 tablespoons sauce, and 1/4 cup green onion. Shape fish mixture into four 3 1/2 inch round cakes; thickly coat with breadcrumbs in baking dish.
Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
Heat oil in a large non stick skillet over medium heat. Add fish cakes; saute until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce. Serves 4