Halibut Cakes with Mango-Avocado ChutneyBy · Feb 25 2011 · Comments
The first meal I made for my husband (my then early stage boyfriend), was halibut with mango chutney. I remember being 20 years old shopping at the Hanover, NH Co-Op and meticulously picking my ingredients for my cooking debut. The cooking took place at his college house amidst mounds of dirty dishes and the chorus of his roommates playing beer pong in the other room. While the venue has changed quite dramatically, the combination of ingredients remains one of my favorites. Here I have used those same ingredients to make fish cakes and believe me when I say they are really, really good. This dish is perfect for an appetizer, one cake per person or as a main course, three cakes per person.
Serves 6 for an appetizer or 2 for a main course
- 1 pound Halibut steaks, about 2-3 steaks
- 1 egg
- 1/3 cup light mayonnaise
- 1.5 tablespoon Dijon mustard
- 2 tablespoons chopped scallions
- 2 tablespoon fresh lemon juice
- 3/4 teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ tablespoon freshly grated ginger
- 1 cup fresh bread crumbs from a French baguette
- ¼ cup flour
-2 tablespoons olive oil
- 1/4 cup creme fraiche
- 1 cup chopped mango
- 1 avocado, chopped and pitted
- 3 tablespoons finely chopped red onion
- 2 medium sized plum tomatoes, chopped
- 2 tablespoons lemon juice
- ¼ cup finely chopped cilantro
- 2 teaspoons salt
- ½ teaspoon paprika
Pre-heat oven t0 450°.
Place the halibut in a baking dish. Season with salt ¼ teaspoon salt and 1 tablespoon lemon juice. Bake for 8-10 minutes. Remove from the oven and let cool to room temperature.
Meanwhile, combine the ingredients for the chutney in a medium size bowl. Cover and refrigerate until use.
Remove any skin or bones from the fish. Using a fork shred the fish into small pieces. In a large bowl combine the fish, egg, mayonnaise, mustard, scallions, remaining tablespoon of lemon juice, salt, pepper, ginger and bread crumbs. Using clean hands roll mixture into silver dollar size balls. Use a spatula to press the balls into ½ inch cakes. Dredge the cakes in the flour.
Heat the oil over high heat. Add the cakes and cook until golden brown on both sides. Plate the cakes with a spoonful of the chutney and creme fraiche. Serve immediately.