As I was thinking of new and exciting fish recipes for this Jewish Holiday season, I had this idea, to make a kosher version of a ‘Crab Cake’ using halibut instead. Perhaps one night or for lunch, I will serve this instead of salmon with tomato sauce or gefilte fish. My husband ate them all in moments on the day I made them. I just served cakes with plain diced vine ripe tomatoes but you could make a tartar sauce or citrus sauce for them as well.
8 ounce filet of halibut
1/ 3 cup minced red bell pepper
1/ 3 cup minced fennel
1/ 3 cup minced celery
1/ 4 cup chopped parsley
1/ 2 cup mayonnaise
1/ 3 cup Panko crumbs
2 teaspoons fresh lemon zest
Safflower oil for frying
Place halibut filet in a small shallow pan with a lid. Season fish with salt and pepper. Fill pan with enough water to barely cover top of fish. Cover fish with a lid and bring to a boil. Turn off heat and allow fish to cool in pan. When fish is cool,remove it from pan, break it into chunks, and place chunks in a medium bowl. Add vegetables, mayonnaise, panko crumbs and zest. Season halibut mix to taste.
Gently shape halibut and vegetables into patties or cakes and place on a plate . They hold together very delicately. Heat a large sauté pan on medium high heat. Fill pan with about 1/ 4 inch of oil. When oil is medium-hot, not smoking add halibut cakes. It is best to use a non-stick pan.
When halibut cakes are turning gold around bottom edges, flip cakes, using a plastic spatula designed for non stick cookware. When both sides of cake are golden brown, remove from oil and drain on a plate until time to serve. I would serve 2 per person. This recipe can be easily doubled or tripled.