Tuesday, October 27, 2009

Fish Cakes

Fish is not one of my favorite things.  I have always liked shellfish and canned tuna.  I have also always liked fish sticks....Anyway, I made these with Halibut, and they are now on my "regular dinners" list.  So good!

1 lemon
1 ¼ lbs. fresh flaky fish (cod, halibut, mahi-mahi, or canned tuna)
¼ c. vegetable oil
2 tsp. seafood seasoning blend
2 ribs celery (hearts) and their greens, finely chopped
1 small yellow onion, peeled and finely chopped
2-3 T. chopped fresh thyme leaves (or 2 tsp. dried thyme)
3-4 T. chopped fresh flat-leaf parsley
salt & pepper to taste
1 egg
2 c. plain bread crumbs (or 4 slices toast processed to crumbs in food processor)
In a large, nonstick skillet, bring ½ inch water to a simmer. Zest a lemon and reserve. Cut lemon and season the fish with lemon juice and salt and add to simmering water. Cover pan and cook fish about 8 min. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to medium heat and add oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt and pepper. Add egg and 1 c. of the bread crumbs. Form 8 fish patties (I only made six, but I also only used about a pound of fish) and carefully toss in remaining bread crumbs to set the patties. Cook the patties in the oil for 4-5 minutes on each side until golden brown. Serve with a lemon on the table to squeeze over the patties.

1 comment:

  1. So I made this tonight with tilapia, and it was fantastic! Both of my boys loved it - it's definitely going with our keeper recipes.