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Recipes

Herbed Fish Cakes with Green Horseradish Sauce

By Maren Caruso
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Recipe information

  • Yield

    Makes about 18 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of 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 3x2x1/2-inch cakes. Arrange on prepared baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 2

    Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté 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 temperature with horseradish sauce.

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