FISH TACOS WITH CHIPOTLE CREAM
Steps:
- In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
- Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
- In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
- Heat the tortillas on the grill or grill pan for 30 seconds on each side.
- Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
SPICY COD CAKES WITH CHIPOTLE SAUCE
While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.
Provided by Sandi From CA
Categories Weeknight
Time 35m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
- Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
- In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
- For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.
Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4
FISH CAKES WITH HERBS AND CHILES
Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium's seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise - or mayonnaise spiked with minced Indian pickles or preserved lemons.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 19
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 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
CAROLINA FISH CAKES
These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!
Provided by Becky Wergers
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
- In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
- With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
- If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 26.4 g, Cholesterol 48.9 mg, Fat 6.1 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 3.2 g, Sodium 560.7 mg, Sugar 3.1 g
CRAB CAKES WITH CHIPOTLE SAUCE
Provided by George Mahaffey
Categories Shellfish Appetizer Crab Fall Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- For Sauce:
- Mix all ingredients in bowl. Cover and refrigerate until ready to use.
- For Cakes
- Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
- Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.
CHIPOTLE FISH CAKES WITH GUACAMOLE SALSA
This Chipotle fish cake recipe was "Planned Over" Recipe when I needed to be frugal and quickly use-or loose- some delicious Barbecue Salmon (recipe on www.thekosherchannel.com/barbecue-salmon.html ). My challenge: adapting this exotic sounding recipe to my family's tastes while using only ingredients already in my kitchen. I came up with this winner. From The Kosher Channel.
Provided by thekosherchannel
Categories Halibut
Time 1h25m
Yield 12 Fish Cakes, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
- In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
- In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
- Form mixture into 2" fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
- Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
- Make Avocado Salsa: In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.
Nutrition Facts : Calories 355, Fat 21.1, SaturatedFat 3.1, Cholesterol 72.5, Sodium 474.6, Carbohydrate 16.1, Fiber 1.5, Sugar 2.6, Protein 25.1
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