Pan-Seared Fish Cakes With Avocado Salsa Verde

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SF Gate

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Ingredients

Avocado Salsa Verde:

1 tablespoon chopped fresh tarragon leaves

2 tablespoons chopped fresh parsley leaves

1/4 cup extra virgin olive oil

1 clove garlic, minced

1 jalapeno pepper, roasted, peeled, seeded and diced

1/2 teaspoon chopped capers

1 teaspoon anchovy paste

1 large green olive, pitted and minced

1 large avocado, cut into 1/2-inch dice

Fish Cakes:

1 1/2 pounds fish scraps from halibut and salmon

1/4 cup diced red bell pepper

1 teaspoon diced scallion

1 tablespoon minced fresh ginger

1 jalapeno, seeds and ribs removed, diced

1 tablespoon lemon juice

1 teaspoon finely chopped lemon zest

1 tablespoon lime juice

1 teaspoon finely chopped lime zest

2 extra-large eggs, lightly beaten

About 1/2 cup toasted fine breadcrumbs

Kosher salt and freshly ground pepper

2 tablespoons olive oil

Salad:

1 tablespoon Champagne vinegar

3 tablespoons extra virgin olive oil

1/2 pound mixed baby greens

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