Best Fish Cakes With Herbs And Chiles Recipes

SEAFOOD CAKES WITH HERB SAUCE

Seafood Cakes with Herb Sauce image

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20

Ingredients

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

Steps:

In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

FISH CAKES WITH HERBS AND CHILES

Fish Cakes with Herbs and Chiles image

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 1/2 teaspoons kosher salt, more as needed
1/4 teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound Russet or potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
1/3 cup panko bread crumbs
1/2 cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
1/2 cup mayonnaise
Lime wedges, for serving

Steps:

In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
Flake fish. Drain potatoes and garlic and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine. Season with salt if needed. Cover and chill for at least 3 hours.
Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
In a large, preferably nonstick skillet, heat an 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper towel-lined plate.
If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams