Tunisian Fish Cakes With Lemon And Paprika Aïoli Recipes

TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)

Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover) image

This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze well too, and taste good cold. If you form larger patties, these make a great main dish.

Provided by blucoat

Categories Whitefish

Time 30m

Yield 40 small fish cakes

Number Of Ingredients 17

Ingredients

2 lbs mild white fish fillets, cut into 1/2-inch cubes (such as orange roughy or halibut)
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal or 6 tablespoons breadcrumbs
1 large egg
10 -12 tablespoons olive oil, for frying
1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot spanish smoked paprika (Pimenton de la Vera, or 1 1/4 teaspoons hungarian sweet paprika and 1/4 teaspoon cayenne pepper)

Steps:

For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
Arrange fish cakes on plates. Spoon aioli alongside and serve.

Nutrition Facts : Calories 95.8, Fat 6.8, SaturatedFat 1, Cholesterol 22.8, Sodium 173.9, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 4.7

FISH CAKES WITH PAPRIKA LEMON MAYONNAISE

Fish Cakes with Paprika Lemon Mayonnaise image

Categories Citrus Fish Garlic Onion Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

For fish cakes
3 garlic cloves
1 cup coarsely chopped onion
1/2 teaspoon ground coriander
1 large egg
1/3 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 lb skinless hake or Pacific cod fillet, cut into 2-inch pieces
6 tablespoons olive oil
For mayonnaise
3/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
Rounded 1/4 teaspoon hot paprika
1/4 teaspoon salt
Accompaniment: 1 (5-oz) bag baby salad greens such as herb salad, Asian mix, or mesclun

Steps:

Make fish cakes:
With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
Make mayonnaise while fish cakes cook:
Whisk together all mayonnaise ingredients in a small bowl until smooth.
To serve:
Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

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