April 23, 2016
Dill Mahi-Mahi & Zucchini Cakes
Dill Mahi-Mahi & Zucchini Cakes
This amazing broiled Mahi Mahi cake is a great way to eat more fish and vegetables and love every damn second of it. When someone tells you to eat more fish you can say "OK, if you insist."
Ingredients
For the Mahi-Mahi & Zucchini Cakes
- 16 oz. Mahi Mahi about 4 fillets patted dry
- 3 sprigs fresh dill
- 3 green onions
- 1 large zucchini
- 3 tbsp flour
- 1 tbsp breadcrumbs
- 2 tbsp prepared white horseradish find in the refrigerated aisle
- 2 tbsp mayonnaise
- 1/2 tsp ground black pepper
- 1/2 tsp salt
For the Dijon Sour Cream Dill Sauce
- 1/4 cup light sour cream
- 3 tbsp Dijon mustard
- 2 sprigs fresh dill chopped
- 1 tsp hot pepper sauce
- salt
- ground black pepper
Instructions
For the Dipping Sauce (Make First)
- Combine all ingredients in a bowl and mix thoroughly. Refrigerate for a half hour.
For the Cakes
- Place the mahi-mahi, dill, and green onions in a food processor and set on the medium speed until all ingredients are mixed together thoroughly.
- Using the largest holes in a cowbell grater, grate the zucchini into a bowl.
- Place the fish mixture into the same bowl and add the flour, breadcrumbs, horseradish, mayonnaise, pepper & salt and mix everything thoroughly.
- Grease a large baking tray.
- Take a palm-full of the mixture and form a patty about the size of your palm and at least a half inch thick and place on the greased baking tray about an inch apart. Repeat until all fish batter is used.
- Spray or brush with olive oil and broil for 10 minutes. Then carefully remove from oven, flip the cakes and broil for another 5 minutes until golden brown.
Tried this recipe?Let us know how it was!