Pan-Seared Fish Cakes With Avocado Salsa Verde

More from this source
SF Gate


Add a comment


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


1 tablespoon Champagne vinegar

3 tablespoons extra virgin olive oil

1/2 pound mixed baby greens

You might also like

Haddock Fishcakes With Parsley Sauce
The British Larder
Singapore Prawn Laksa
Marie Teather
Crispy Potato-Fish Cakes
Fish Cakes (Danish Fiske Frikadeller)
The Family Dinner
Thai Fish Cakes
Crispy Fish Cakes With Pine Nuts Recipe
Food Republic
Thai Fish Cakes
Donal Skehan
Tteokbokki (Spicy Ricecake Stew)
No Recipes
Fish Cakes
Real Simple
Fish And Corn Cakes With Tartar Sauce
Bon Appetit