Herbed Fish Cakes with Green Horseradish Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 18 each | |||||||||
| INGREDIENTS: | ||
| 1-3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces | 1 cup (generous) minced red onion | 1/2 cup chopped fresh Italian parsley |
| 1/2 cup chopped fresh cilantro | 4-1/2 tablespoons (or more) extra-virgin olive oil, divided | 1-1/2 teaspoons coarse Kosher salt |
| 3/4 teaspoon coarsely ground black pepper | GREEN HORSERADISH SAUCE: 1 10-ounce package frozen chopped spinach, thawed | 1/4 cup chopped arugula leaves |
| 1/4 cup chopped fresh Italian parsley | 1/2 cup mayonnaise | 6 tablespoons drained prepared white horseradish |
| 2 tablespoons fresh lemon juice | 1 tablespoon fresh lime juice | 2-1/2 tablespoons (or more) dry white wine |
| 1 | Line rimmed baking sheet with plastic wrap. Using on/off turns, finely chop half or fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3-1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x21/2-inch oval cakes. Arrange on prepared baking sheet. |
| 2 | Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, saute cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperatue with horseradish sauce. |
| 3 | GREEN HORSERADISH SAUCE: Place spinach in sieve; press dry. Place 1/4 cup spinach in processor (reserve remainder for another use). Add arugula and parsley; chop finely. Add next 4 ingredients and 2-1/2 tablespoons wine; blend. Add more wine; blend. Add more wine by tablespoonfuls to thin to desired consistency. Season with salt and pepper. Transfer to bowl. |