Scrumptious Seafood: Halibut Cakes with Caper Mayonnaise

Recipe and cooking tips as featured in the Vancouver Sun.

Halibut Cakes with Caper Mayonnaise

Pan-frying halibut is a great way to get a golden crust and rich flavour. Finishing it in the oven ensures it will be perfectly cooked on the inside and still toasty brown outside.

Also, you can do this recipe with or without a food processor. Just make sure ingredients are finely chopped before mixing vigorously in bowl.

Ingredients

1 pound (450 g) chopped halibut

½ (125 mL) cup fresh dill sprigs

2 eggs

1/3 cup (80 mL) caper mayonnaise (see accompanying recipe)

3 tablespoons (45 mL) capers

2 tablespoons (30 ml) grainy mustard

1/2 teaspoon (2.5 mL) cayenne

1 cup (250 mL) panko bread crumbs (plus more for breading)

salt

pepper

Butter

Olive oil

Directions

Preheat oven to 400 F

To food processor add fish, dill, eggs, mayonnaise, capers, mustard, cayenne, 1 cup panko and a very healthy pinch each of salt and pepper.

Blend until well combined.

Add mixture to fridge for 15 minutes (patties are easier to form when slightly cool).

Using ¼ cup measuring device, measure out 10 servings.

Press each serving into patties (should roughly fill out the palm of your hand) before dredging each patty in a large bowl of panko bread crumbs to coat.

Once done, add back to fridge for 10 minutes.

Heat large frying pan to medium-high. Add a healthy pat of butter and some olive oil.

Allow to heat and bubble before adding 4-5 of the patties.

Fry for a minute on each side, or until golden before adding to baking tray.

Allow browned patties to finish cooking in the oven for about 3 minutes.

Meanwhile, start browning other patties.

Repeat until all are finished.

Can keep warm in oven on low heat until ready to serve.

Serve with caper mayonnaise.