- 4
Ingredients
- 4 SERVINGS
- 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
Preparation
Step 1
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; saute until cooked through, about 2 minutes per side.
Serve fish cakes with slaw and sauce.