Ingredients
Lemon Dill Sauce
2 large whole lemons
1 egg
1 Tbsp Maille whole grain mustard
1 tsp salt
1 tsp pepper
1 cup olive oil
2 Tbsp prepared horseradish
2 Tbsp capers, chopped and mashed
2 Tbsp fresh dill, chopped
¼ cup green scallions, chopped
Fish Cakes
8 oz mahi mahi (or a cheaper white fish like tilapia if strapped for cash)
5 slices Italian bread
1 egg, lightly beaten
1 Tbsp dill, chopped
¼ cup green scallions, chopped
2 Tbsp olive oil
Zest lemons, cut in half and squeeze out the juice. Into a bowl please, the counter won’t hold lemon juice too well. In a food processor add egg, 2 Tbsp fresh lemon juice, mustard, salt, and pepper. Turn processor on and mix until smooth, slowly drizzle 1 cup of olive oil until a thick mayonnaise forms. Place ½ cup of mayo in a bowl (reserve the rest for tasty sandwiches and other mayo applications) with dill, scallions, capers, horseradish, lemon zest, and 2 Tbsp lemon juice. Stir to combine, and set aside.
In food processor pulse bread slices until you get fine crumbs. Place 1 cup of bread crumbs in a bowl. Put the rest of the bread crumbs on whatever vessel you use to bread items (I use a plate). Place fish in the food processor and carefully pulse until chopped. Do not turn the fish into paste, which will be texturally appealing to almost no one. Mix fish and breadcrumbs together, and then add egg, dill, scallions, and 2 Tbsp of the Lemon Dill sauce. Gently – hey! I mean it…you don’t want dense and nasty fish cakes – mix ingredients together by hand. Form mixture into four equal sized fish cakes. Coat in remaining bread crumbs.
Heat 2 Tbsp olive oil in a large nonstick pan over medium heat. Saute fish cakes until cooked through, about 2-3 minutes per side. If you’re getting a nice brown crust far too early for the cakes to be fully cooked go ahead and lid the pan, but you should be fine.
Serve with a side salad made with vinaigrette from the Lemon Dill Sauce. Just add more lemon juice to thin it out.
