Seafood Recipe: Fish Cakes with Thai Salsa

Fish Cakes with Thai Salsa

Ingredients:

• 2 (14.5-ounce) cans diced tomatoes with garlic and onion
• 3/4 cup sliced green onions - divided use
• 1 tablespoon minced gingerroot
• 1/4 teaspoon red pepper flakes
• 2/3 cup chopped cilantro
• 2 pounds halibut, salmon, or snapper, cooked and flaked
• 2 large eggs, beaten
• 1/2 cup dry bread crumbs, Italian seasoned
• 1/4 cup mayonnaise
• 1 to 2 tablespoon butter

Cooking Procedures:

1. Drain tomatoes, reserving liquid.
2. In skillet, combine tomatoes with 1/2 cup onions, gingerroot, red pepper and reserved liquid. Cook uncovered over high heat until thickened, stirring occasionally. Add cilantro; cool.
3. In bowl, combine fish, eggs, crumbs, mayonnaise, remaining onions and 1/3 cup tomato salsa mixture. Season with pepper, if desired. Form into 16 patties.
4. In preheated skillet, cook in butter over medium-low heat about 3 minutes per side or until golden brown.
5. Serve over salad greens, if desired. Top with salsa and drizzle with sesame oil, if desired.

Makes 16.