Make these as an appetizer, or serve atop lightly dressed greens for a simple dinner. Garnish with thinly sliced green onions.
1/3 cup chopped green onions
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
2 tablespoons chile paste with garlic
1 teaspoon grated peeled fresh ginger
2 garlic cloves, chopped
1 large egg white
3/4 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 pound sea scallops
2 teaspoons vegetable oil
How to Make It
Preheat oven to 350°.
Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.
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Not loving this one. It's a heavier/meatier fish cake than I prefer - more salmon consistency. (Full disclosure: I don't like salmon. My husband does, and he liked it more than I did.) Other big con: this takes FOREVER to make! From prep to plate, it took me about an hour and a half, which is just way too much for me.
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