fish cakes… with chipolte aioli & pomegranate corn relish.

[17 Nov 2010 | By | 5 Comments]

5176650391 1140f0a015 fish cakes... with chipolte aioli & pomegranate corn relish.

I bought too much tilapia the other day, and made fish for dinner, then fish tacos and finally: fish cakes. We fell in love with the fish cakes. So much so, that they made my all-pomegranate ‘Girls Night In’ dinner menu. I served them with chipolte aioli and pomegranate corn relish.

The worth of a dish is often proven by the fact that I make it again… and again. These fish cakes made the ‘regular’ weeknight dinner AND weekend party menu. Take note:

Fish Cakes
makes 24 2-inch cakes

3 cups tilapia or other white fish, roughly chopped
2 cups bread crumbs
1/2 cup shredded Parmesan
1/4 cup red onion, minced
2 tsp dijon
1/2 cup chipolte mayonnaise
1/4 cup mayonnaise
1 T Worcestershire
pinch chili pepper
KS&CP TT (kosher salt and coarse pepper to taste)
2-3 eggs
2 T minced fresh Italian flat-leaf parsley
1 tsp baking powder
optional: 5 cloves garlic
optional: 1/4 cup minced annaheim pepper
optional: 1/2 cup minced broccoli slaw (Trader Joe’s).

Put all ingredients in bowl, stir to combine, then form in patties. Freeze some for later, if desired.

Serve with chipolte aioli and pomegranate corn relish (recipe below):

5169777819 7bf3b52c28 fish cakes... with chipolte aioli & pomegranate corn relish.

Pomegranate Corn Relish
1/2 cup roasted or sauteed corn
1/4 cup finely minced red onion (or shallots)
1/4 cup finely minced cilantro
1/4 cup fniely diced annaheim chili pepper
1/2 lime, juiced
Kosher Salt, to taste.
1 tsp honey
1/3 cup pomegranate seeds (aka arils)
optional: 3 T diced mangoes or peaches

Cut up red onion and place in cold ice water for 20 minutes; drain and squeeze to extract excess water (use paper towels). Combine remaining ingredients. Store in fridge until ready to serve (I usually make it in advance, to let the flavors mingle. Then let it sit at room temp prior to service).

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5 Comments »

  • Krista said (17 November 2010 at 10:13 am):

    Oh yum!! I adore fishcakes but I’ve never made them with tilapia – or that gorgeous relish. :-) I bet your girlfriends LOVED it! :-)

  • POMS Wonderful pomegranate menu contest | Talk of Tomatoes said (17 November 2010 at 2:10 pm):

    [...] « pomtastic pomerific pomegranates. fish cakes… with chipolte aioli & pomegranate corn relish. [...]

  • Seb@palm Tree Decor Tips said (17 November 2010 at 7:59 pm):

    Hi Janelle thanks for a the recipe. Will give it a try on the weekend. By the way we bought a flat (24) Hachiya Persimmons ( the acorn shaped ones that one eats when they are really really soft) at the Italian supermarket yesterday. They were from the California. Perhaps one of the growers will provide you with lots so you can share recipes with us. The last time we had these was in Italy last year. Normally we only get the Fuyu persimmons up here which are crunchy and not nearly as sweet.

  • Simply Luxurious said (20 November 2010 at 9:32 pm):

    These look delicious. What a great idea! Thanks for sharing. :)

  • Louise said (19 November 2011 at 8:20 pm):

    HI Janelle,

    Where do I find chipolte mayonnaise? Do I just mix Chipolte Peppers in Adobo Sauce with Mayonnaise? I just found your blog and have been enjoying your posts.