Halibut Cakes

Name: Halibut Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps dairy-free margarine; 1 large egg, beaten; 177 milliliters green onions, trimmed and finely chopped (about; 454 grams skinless Alaska Halibut, cut into large pieces; 85 grams 3/4 cup instant polenta, divided; 907 grams russet potatoes, peeled and cut into large chunks (see note below); 16 servings Salt and freshly ground black pepper, to taste; 16 servings Vegetable oil, as needed for frying

This recipe serves 16. One serving contains 118 calories, 7g of protein, and 3g of fat. If $1.18 per serving falls in your budget, Halibut Cakes might be an awesome gluten free, dairy free, and pescatarian recipe to try. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up dairy-free margarine, salt and pepper, vegetable oil, and a few other things to make it today.

Instructions

Cook the potatoes in lightly salted boiling water until tender.

Ingredients you will need

Potato

Water

Drain and transfer to large bowl.Mash the potatoes, and let them cool slightly.While the potatoes are cooling, melt the margarine in a medium pan over medium heat.

Ingredients you will need

Margarine

Potato

Equipment you will use

Bowl

Frying Pan

Add the green onions and cook for 3 to 4 minutes, or until softened.

Ingredients you will need

Green Onions

Remove the onions, add the halibut and cook until opaque throughout, breaking fish into chunks while cooking.

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Halibut

Onion

Fish

Add the green onions and halibut, along with any remaining margarine from pan, to the potatoes.

Ingredients you will need

Green Onions

Margarine

Potato

Halibut

Equipment you will use

Frying Pan

Mix well.

Add the beaten egg and 2 tablespoons of the polenta. Season with salt and pepper, to taste.Form the mixture into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake.

Ingredients you will need

Salt And Pepper

Polenta

Egg

Sprinkle the remaining polenta onto a large plate, and lightly coat the fish cakes in the polenta.

Ingredients you will need

Polenta

Fish

Heat a thin layer of vegetable oil in a large pan over medium heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.

Ingredients you will need

Fish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

dairy-free margarine 1large

egg, beaten 177milliliters

green onions, trimmed and finely chopped (about 454grams

skinless Alaska Halibut, cut into large pieces 85grams

3/4 cup instant polenta, divided 907grams

russet potatoes, peeled and cut into large chunks (see note below)16servings

Salt and freshly ground black pepper, to taste 16servings

Vegetable oil, as needed for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.