Lemon, Horseradish, & Chive Fish Cakes with Tarragon Remoulade Sauce

I love crab cakes, but what I loathe,  is paying $15-20 bucks for a 16 ounce container that will only yield about 4  cakes.  Lump crab can be pretty expensive, but this fish cake alternative has all the flavor and crunch of a fresh pan seared crab cake without the expensive price tag.   Using a white fish like tilapia, or flounder, or grouper and broiling it in the oven  then flaking it apart to mix into a nicely seasoned patty is a cost effective way to treat your guest to a delicious seafood appetizer or entree that will even impress the  in-laws from New England.  Top it with a Tarragon remoulade sauce and serve with a side of fresh mixed greens in a lime vinaigrette and viola; a perfect, simple and delicious seafood dinner for half the price.

 

Lemon -Horseradish Fish Cakes

  • 3 TBSP olive oil
  • 2 lbs tilapia filets (about 6)
  • kosher salt
  • black pepper
  • 2 large eggs
  • ½ cup of light mayonnaise
  • ½ cup chopped fresh parsley
  • 1/4  cup minced chives
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1-3 TBSP bottled white horseradish
  • 1 ½ cups panko bread crumbs

Preheat the oven to 400 degrees

Brush each of two rimmed baking sheets with ½ TBSP oil

Place fillets on sheets; season with salt and pepper

Roast until cooked through, 10-15 minutes

Let cool completely; pat dry with paper towels

With a fork flake fish into small pieces.

In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and ½ bread crumbs; season with salt and pepper.

Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about ¼ cup fish mixture for each. Dredge cakes in crumbs, pressing to help adhere. (These can be frozen)

 

Remoulade Sauce

  • 1 cup of light mayonnaise
  • 1-2 TBSP Capers
  • 1 TBSP Dill Pickles, finely chopped
  • 1 tsp paprika
  • 1 TBSP Dijon Mustard
  • 1 TBSP Horseradish
  • ½ lemon juiced
  • 3 TBSP fresh tarragon minced

Mix all ingredients in a bowl and stir until well combined, season to taste with salt and pepper.

 

Let me know what you think of this dish!  Post comments; as with any good dish, there can always be room for modifications. I would love to see what you do different and how you like this recipe. 

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