Ingredients
(6 fish cakes)
- 1 lb. Fresh Fish Fillets (Skinned)
- 1/4 Cup Red Pepper (Diced)
- 1/2 Cup Onion (Diced)
- 1/4 Cup Celery (Diced)
- 2 Tablespoon Garlic (Minced)
- 1/3 Cup Mayonnaise
- Panko Breadcrumbs
- Fresh Parsley
- Fresh Shallots
- Juice From 1/2 Lemon
- Salt & Pepper
- Basil Oil (Optional)
- 1/4 Cup White Wine
- 1/2 lb. Butter
- 1 Cup Cream
Crab cakes are a popular dish among seafood lovers and are often associated with Chesapeake Bay and the region’s prolific population of blue crabs. Since fresh blue crab is often difficult to find in Florida fish markets, I choose to add a twist to this sumptuous summer treat. While traditional recipes call for jumbo lump crabmeat, I utilized fresh Spanish mackerel fillets, although feel free to substitute with any fresh, white, flaky fish. If you enjoy crab cakes, then you’ll absolutely fall in love with my Fiesta Fish Cakes.
Let The Party Begin…
Season fillets with salt & pepper and pan-fry in a thin layer of oil on medium heat. Set aside. It is OK if the fish is slightly undercooked because it will be easier to flake and will finish cooking in oven.
Sweat diced red pepper, onion and celery, and minced garlic (sweating is a preliminary method of cooking that gently heats coarsely cut vegetables in oil or butter, with frequent stirring to ensure all liquid evaporates). At this point, combine the softened vegetables with fish and ½ cup Panko breadcrumbs. Mix well with mayonnaise, parsley, juice from half a lemon, salt & pepper, and a dash of hot sauce. Using a ring mold or your hands, form small patties or “cakes.” Place patties in refrigerator for one-hour before coating both sides with additional breadcrumbs. Pan-fry coated fish cakes in a thin layer of oil until golden brown. Remove and arrange on backing sheet, then finish cooking in preheated 450° oven until patties are crispy (approx. 10-minutes).
Serve over red pepper sauce and garnish with parsley and basil oil (optional). Enjoy a cold lager or chilled glass of white wine and skadoosh!
Red Pepper Sauce
Puree one jar of roasted red peppers. Set aside. Sauté ¼ cup shallots, ¼ cup onions and tablespoon minced garlic. Add ¼ cup white wine and reduce. Add 1 cup cream and reduce. Gradually melt 8 oz. butter and stir well. Once sauce is reduced, mix in red pepper puree, salt & pepper to taste, and juice from half a lemon. Mix well.
