As I promised yesterday, here is another fish recipe. When I bought the fish for yesterday’s dinner, as sometimes happens, the piece of fish that was cut by the fishmonger ended up being a bit more than I wanted. I just decided to take it all instead of making him cut another piece as I figured I could use the extra for lunch. Now I don’t know about you, but for me there aren’t many leftover fish dishes that I’ve enjoyed eating. So rather than poaching all the fish yesterday and having the extra today, I cut about 4 ounces off and stuck it back in the coldest part of the fridge and saved it for today’s lunch.
When I pulled it out, I was thinking along the lines of a fish salad (like tuna fish, chicken salad etc) but I felt a little creative (not one of my strong suits for sure) and decided to try to pull off a fish cake. I wanted it flavorful, light, and interesting. That’s pretty much what I got. I’m very happy with this recipe and will make it again. It could be a dinner entrée as well as made in small sizes for appetizers. I ate them for lunch along with a green salad and was quite happy and full until dinner.
Ingredients for 2 patties, about 2 ounces each; 211 calories, 9.7 grams fat, 12 grams carbs, 1 gram fiber, 19 grams protein, 5 WW Points+ per patty
- 4 ounces (+/-) of firm white fish, finely chopped
- 1 TBSP lime juice
- 1 TBSP finely chopped green onion
- 1 TBSP grated fresh ginger
- 3 TBSP plain non-fat Greek yogurt, divided
- 3 TBSP coating (panko, fine bread crumbs, fish coating-I used a macadamia, coconut, flax coating mix)
- 1 TBSP Asian sweet and sour dipping sauce
- Salt and pepper to taste
- ½ TBSP olive oil
- Lime slices for serving
- Mix 2 TBSP of yogurt with the sweet and sour sauce. Refrigerate until ready to plate.
- Salt and pepper the fish. Add green onion, ginger, lime juice and 1 TBSP of yogurt. Mix gently and form into 2 patties. Pat coating on both sides of patties.
- Heat olive oil over medium to medium high heat. Add patties and cook about 2 – 2 ½ minutes per side.
- Drain on paper towels and serve with dollop of sauce and slice of lime.
The yogurt worked really well to bind the fish cakes together and also to serve as a base for the accompanying sauce. The ginger and green onions, along with the sweet and sour yogurt sauce kept things interesting!
What creative recipes have you put together lately?