Fish Cakes with Coleslaw and Horseradish-Dill Sauce

[kaci]

Fish Cakes with Coleslaw and Horseradish-Dill Sauce


Makes 4 servings

Less expensive than crab but just as good.


2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 ounces mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil


Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze
enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise,
1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl;
set sauce aside.

Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium
bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off
turns, very coarsely chop fish in processor (do not form paste). Add fish to
breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup
green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly
coat with breadcrumbs in baking dish.

Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1
tablespoon dill in bowl. Season with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté
until cooked through, about 2 minutes per side. Serve fish cakes with slaw
and sauce.