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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light, SEPTEMBER 2004. I buy something very similar in the frozen foods section of the Asian markets. Ingredients:
1/3 cup chopped green onion |
1/4 cup panko breadcrumbs (japanese breadcrumbs) |
1 tablespoon chopped fresh basil |
2 tablespoons chili paste with garlic |
1 teaspoon grated peeled fresh ginger |
2 garlic cloves, chopped |
1 large egg white |
3/4 lb skinless halibut fillet, cut into 1/2-inch pieces |
1/2 lb sea scallops |
2 teaspoons vegetable oil |
Directions:
1. Preheat oven to 350°.
2. Place first 9 ingredients in a food processor; pulse until coarsely ground.
3. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.
4. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side.
5. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.
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