Fish Cakes with Coleslaw and Horseradish-Dill Sauce |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Less expensive than crab but just as good. Ingredients:
2 large lemons |
1/2 cup mayonnaise |
1/2 cup chopped green onions, divided |
2 tablespoons sweet pickle relish |
2 tablespoons prepared horseradish |
3 tablespoons chopped fresh dill, divided |
4 slices white sandwich bread, torn into pieces |
8 ounces mahi-mahi, cut into 8 strips |
1 large egg, lightly beaten |
1 8-ounce bag coleslaw mix |
2 tablespoons olive oil |
Directions:
1. Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
2. Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
3. Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
4. Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.
5. Per serving: 474.6 Calories (kcal), 61.4 % calories from fat, 32.4 g fat, 4.5 g saturated fat, 104.4 mg cholesterol, 28.4 g carbohydrates, 3.2 g dietary fiber, 7.6 g total sugars, 25.2 g net carbohydrates, 15.9 g protein Nutritional analysis provided by Bon Appétit
|
|