Saturday, October 06, 2007

Yellow Tail Fish Cakes- Two Ways

Recently we visited Baltimore, Maryland known for great Crab Cakes. We had crab cakes cooked a number of ways including baked, grilled and even fried (fluffed). The most dramatic presentations were softball sized crab cakes which were full of large lumps of crab meat. That got me thinking about my favorite recipe for fish cakes. I cook these often and thought a makeover was in order.

Fish Cakes Two Ways- Baked and Skillet Grilled
CryoVac pack of Yellow Tail poached. My husband is an avid deep sea fisherman. A prized catch is Yellow Tail. Most often found in the waters from Mexico to Southern California, this white, flaky meat fish is perfect for making fishcakes.
Poaching in the CryoVac maintains flavor and minimizes the fish drying out.
The fish should be flaked. The idea is to have chunks of flaky white fish similar to lumps of crab meat in crab cakes.
Ingredients include:
1 egg, 1 tsp seafood seasoning, 1 tb fresh parsely, 2 tb diced celery, 1 green onion diced, 1 tsp fresh lemon juice, 1 clove garlic finely minced, 1 tb dijon mustard, 2 tb mayonaise, 2 tsp worcheshire sauce, 3/4 cup panko bread crumbs, dash hot sauce,(melted butter for skillet or cooking spray for baking sheet).



Cooking in cast iron skillet over medium heat til browned on both sides.
Baked in oven for 15-20 minutes at 350 degrees

3 comments:

Chris said...

I love this idea! The cakes look absolutely delicious. Is there an alternative to poaching in the CryoVac?

Sylvie said...

Chris, you can cook the fish anyway you prefer. I like the cryovac versus simply poaching because it keeps it more moist and maintains the flavor. Plus when my hubby has the fish processed after a trip, they cryovac it so it is just convenient. I have also made these with leftover grilled fish.

CJ said...

mmm-mmm-mmm.
I love fish cakes-- all kinds.
Tried your recipe and it is DIVINE!

I simply steamed mine in a covered fry pan with a bit of moisture (white wine-- could use beer, clam broth or water) with some onion, parsley, herbs added. Only took a very short time to poach.

To answer chris' question-- you could poach it in a "slow cooker" or "freezer bag". Just don't let the freezer bag touch the sides of the kettle. (ala: camper's omelet style cooking)