Tuesday, January 17, 2017

New England Style Fish Cakes from Home Chef

New England Style Fish Cakes with Romaine and Tomato Salad
from Home Chef
I gathered my ingredients... (Recipe as found on Home Chef)
  • In The Box

  • 2 Tilapia Fillets
  • 1 Lemon
  • 4 Parsley Sprigs
  • 1 Shallot
  • 1 Roma Tomato
  • 1 Romaine Heart
  • ½ cups Panko Breadcrumbs 
  • 1½ oz. Mayonnaise
  • 1 Tbsp. Old Bay Seasoning
  • 1½ fl. oz. Poppyseed Dressing
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan


    Before Cooking


Roast the Fish


Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish cooks, prepare ingredients.

Prepare the Ingredients

Halve lemon lengthwise. Cut one half into two wedges and juice other half. Stem and mince parsley. Halve and peel shallot. Slice half the shallot into thin strips and finely dice other half. Core Roma tomato and cut into ½" dice. Hold romaine head at root end and chop coarsely.

Prepare the Fish Cakes

Once tilapia has cooled, shred lightly with two forks or your hands. Add panko breadcrumbsmayonnaisehalf the Old Bay seasoning (reserve remaining for garnish), 2 tsp. finely diced shallothalf the parsley (reserve remaining for garnish), 2 tsp. lemon juice, and a pinch of pepper to a medium mixing bowl. Add shredded tilapia and mix until combined and able to be formed into cakes.

Cook the Fish Cakes

Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan.Cook until browned and warm throughout, 3-4 minutes per side. Remove cakes from heat and set aside. Repeat with remaining cakes as needed.

Toss the Salad

Toss together romainetomatosliced shallot (to taste), and poppyseed dressing in a medium mixing bowl.

Plate the Dish

Place a serving of salad on a plate. Add two fish cakes to plate. Garnish with remaining parsley, remaining Old Bay seasoning (to taste), and serve with a lemon wedge.





I love receiving recipes from Home Chef.  It is always an adventure in cooking.
I would rate this meal 9/10 on my cooking scale.  
I loved the Poppy Seed Dressing from Pepper Mill.  I need to find out where to buy it.
Happy Cooking Everyone!
KathieyV:-)
Check out how to dice shallots at...How to dice a shallot

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