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Central Coast Food and Wines

Fish Cakes

By John Henigin

Fish Cakes

1 – 2 lbs halibut (or salmon)
Extra virgin olive oil
1 bunch green onions
2 cloves minced garlic
1 heaping tablespoon mayo
1 cup bread crumbs
1 large egg
Lime and lemon juice
Kosher salt and freshly ground pepper

Cook fish in olive oil, salt, pepper and lemon juice until flaky, remove the fish and set aside.

Heat olive oil in frying pan over medium heat, add onions and garlic, cook for 5 to 7 minutes, until the onions get kind of caramelized.

Combine the cooked fish, bread crumbs, mayo, egg, lime and lemon juice, mixing just until well blended, season with salt and pepper. Shape the mixture into cakes. Put them on a plate, cover and stick them in the refrigerator to chill, about ½ hour.

To serve, heat olive oil in a large skillet over medium heat . Add the fish cakes and cook for about 4 minutes each side until nice and crisp.

Posted in Recipes.

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