The combination of halibut and shrimp in this recipe makes the cake so rich, delicate, and delicious. If you’re making this dish on a budget, machine-peeled shrimp work just fine too. – Jen
Yield = 4 cakes
3/4 lb halibut fillet
1/2 lb hand-peeled shrimp
2 tbsp parsley, chopped
1 green onion, chopped
1 tsp grated lemon zest
1 cup breadcrumbs
1/2 cup mayo
1 egg, lightly beaten
1 tsp each salt and pepper to season
2 tbsp vegetable oil
1/2 cup cornmeal
1/2 cup flour
1/2 cup mayo
3 tbsp fresh dill, chopped
Juice and zest of 1 lemon
1 shallot, minced
2 tbsp capers, chopped
1-2 tsp caper juice (brine from the capers jar)
Salt and pepper to season
- Combine cornmeal and flour in a small bowl and set aside.
- Preheat your oven to 400°F. Place halibut on a parchment-lined baking sheet. Season fish with salt and pepper and rub a little olive oil on it. Bake in the oven for 10-12 minutes. Allow the baked halibut to cool.
- Once the halibut fillet has cooled, flake it into small pieces into a large bowl.
- Next, add the shrimp, chopped green onion, chopped parsley, lemon zest, and mayonnaise to the bowl. Mix until well combined. Season with salt and pepper.
- Lastly, add the breadcrumb and mix gently one more time. Divide mixture into 4 cakes.
- Coat the cakes in the reserved cornmeal & flour breading.
- Preheat a non-stick frying pan over medium heat. Add vegetable oil to coat the bottom of the pan. Fry the cakes for 8-10 minutes per side until they’re nicely browned and heated through.
- I like to serve these with homemade Tartar Sauce.
Combine all ingredients in a small bowl.