Fish Cakes With Herbs And Chiles Recipes

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FISH CAKES WITH HERBS AND CHILES



Fish Cakes With Herbs and Chiles image

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

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 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 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

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

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

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

FISH BURGERS WITH FRESH HERBS



Fish Burgers With Fresh Herbs image

A light supper dish made from left overs! I had fish and mashed potatoes left after a lovely lunch - so, I decided to make one of our favourite comfort food dishes, fish cakes.......I added a few fresh herbs from the garden, a toasted bun, tartare sauce, lettuce (also from the garden) and we had a delicious light supper! You could of course also have these fish cakes with a salad, chips (French fries) or a baked potato - but we love them served in the style of a fish burger!!

Provided by French Tart

Categories     Lunch/Snacks

Time 55m

Yield 4 Fishcakes, 2-4 serving(s)

Number Of Ingredients 14

1 small onion, peeled & finely chopped
50 ml white wine
250 g cooked haddock or 250 g cooked whiting fish fillets, etc
250 g mashed potatoes
1 -2 tablespoon fresh tarragon (OR mixture of chopped fresh herbs) or 1 -2 tablespoon fresh dill (OR mixture of chopped fresh herbs)
salt
pepper
flour, for dusting
1 egg, beaten
fresh breadcrumbs or dried breadcrumbs
oil (for frying)
4 bread buns or 4 seeded hamburger buns
lettuce leaf, to serve
2 tablespoons tartar sauce

Steps:

  • Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through.
  • Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste.
  • Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes.
  • Lightly dust with flour, dip in egg and then in breadcrumbs.
  • Chill for at least 30 minutes (important or they will come apart in the pan).
  • Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through.
  • Drain on kitchen paper.
  • Cut the bread/burger buns in half and toast until a light golden brown.
  • Spread with the tartare sauce and place some lettuce leaves on the bottom half.
  • Place the fish cakes on top of the lettuce and top with the remaining half of the bun.
  • Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves!
  • Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.

Nutrition Facts : Calories 516.7, Fat 7.7, SaturatedFat 2.3, Cholesterol 149.2, Sodium 896.1, Carbohydrate 68.7, Fiber 4.3, Sugar 9.1, Protein 36.4

FISH CAKES WITH HERBED SAUCE (GERMAN)



Fish Cakes With Herbed Sauce (German) image

Continuing my recipe quest thru *Modern German Food* by Roz Denny, this recipe intrigued me. Iceland is surrounded by the Atlantic Ocean, so seafood abounds & we often eat fish cakes (usually made w/white fish, salmon, tuna or crab). *Fischfrikadellen mit gruner Sauce* in German, this recipe uses white + smoked fish fillets & then compliments them w/an equally intriguing herbed sauce. I have not made this, but it will be on my cooking agenda after our return from the U.S. in mid-Nov. *Edited to Add* on 4/3/08 -- I have made this recipe now, modified the sauce slightly to add some flavor zip & added a note below the prep Re a substitution that works well. *Enjoy* !

Provided by twissis

Categories     Vegetable

Time 42m

Yield 8 Rd Fish Cakes, 4 serving(s)

Number Of Ingredients 14

2 potatoes (peeled)
1 onion (divided per Prep Step #1)
9 ounces white fish fillets (skinned & bones removed)
9 ounces smoked fish fillets (skinned & bones removed, may use shrimp as I did & see Note below)
flour (sml amt for dusting)
canola oil (for shallow frying)
salt & freshly ground black pepper
2 ounces mixed herbs (See note Re Herb Mix)
4 tablespoons Quark (or sub cream cheese)
2 tablespoons milk
2 tablespoons mayonnaise
2 teaspoons mustard (sweet variety)
1 teaspoon lemon juice (or 4-6 drops Tobasco)
2 eggs (hard-boiled & roughly chopped)

Steps:

  • Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
  • Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
  • Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
  • Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
  • Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
  • Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
  • RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
  • NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.

Nutrition Facts : Calories 290.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 186.9, Sodium 222.2, Carbohydrate 24, Fiber 2.8, Sugar 2.8, Protein 32.3

FISH CAKES WITH PAPRIKA LEMON MAYONNAISE



Fish Cakes with Paprika Lemon Mayonnaise image

Categories     Citrus     Fish     Garlic     Onion     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 18

For fish cakes
3 garlic cloves
1 cup coarsely chopped onion
1/2 teaspoon ground coriander
1 large egg
1/3 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 lb skinless hake or Pacific cod fillet, cut into 2-inch pieces
6 tablespoons olive oil
For mayonnaise
3/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
Rounded 1/4 teaspoon hot paprika
1/4 teaspoon salt
Accompaniment: 1 (5-oz) bag baby salad greens such as herb salad, Asian mix, or mesclun

Steps:

  • Make fish cakes:
  • With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
  • Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
  • Make mayonnaise while fish cakes cook:
  • Whisk together all mayonnaise ingredients in a small bowl until smooth.
  • To serve:
  • Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

HERBED FISH CAKES WITH GREEN HORSERADISH SAUCE



Herbed Fish Cakes with Green Horseradish Sauce image

Provided by Miriyam Glazer

Categories     Fish     Appetizer     Sauté     Passover     Quick & Easy     Lunch     Bass     Spring     Kosher     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 18

Number Of Ingredients 8

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce

Steps:

  • Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
  • Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

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From loveofbanting.com


FISH CAKES WITH HERBS AND CHILES RECIPE | RECIPE | FISH CAKE, FISH ...
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. (Photo: Andrew Scrivani for The New York Times) NYT Cooking. 233k followers.
From pinterest.com


FISH CAKES WITH HERB CREAM RECIPE | EAT SMARTER USA
For the sauce, rinse herbs, shake dry, pluck leaves and finely chop. Mix with yogurt and sour cream. Peel eggs, cut in half and remove yolks. Chop egg whites and mix together with herbs and yogurt mixture. Push egg yolks through a sieve, mix with mustard and vinegar and then whisk with oil until a creamy mayonnaise forms. Mix with herb mixture ...
From eatsmarter.com


HOW TO MAKE SALMON AND SHRIMP FISH CAKES - CHICAGO SUN-TIMES
2022-03-15 Cover loosely with plastic wrap and refrigerate the fish cakes for at least 1 hour or up to 3 hours. 3. Whisk sauce ingredients in a small bowl and refrigerate until use. 4. Heat 2 tablespoons oil ...
From chicago.suntimes.com


OVEN- BAKED FISH IN PACKETS WITH SUMMER HERBS | OREGONIAN …
2007-07-24 Herb cubes. 1 bunch fresh herbs, such as basil, dill, cilantro or other green herb. 1/4 cup extra-virgin olive oil. Fish packets. 1 tablespoon olive oil. 1 cup diced onion or shallots. 2 cloves garlic, minced. 1 teaspoon crushed red pepper flakes. 1/2 cup dry white wine. 3 to 4 frozen herb cubes. 1 pint cherry tomatoes, halved. Salt and freshly ...
From recipes.oregonlive.com


FISH CAKES WITH HERBS AND CHILES | GET HOOKED SEAFOOD
Directions. 1. In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes. 2. Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minutes. Add vermouth and 2 tablespoons water.
From recipes.gethookedseafood.com


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