Changes: Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Latest revision as of 15:52, 19 April 2011

Description

Fantastic!

Makes about 40

Ingredients

2 lbs mild white fillets (such as orange roughy or halibut), cut into ½-inch thick cubes
1 cup finely chopped onions
6 garlic cloves, chopped
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro
2 tsp coarse kosher salt
1 tsp ground ginger
¾ tsp ground black pepper
6 tbsp matzo meal
1 large egg
12 tbsp (about) olive oil (for frying)

Spicy lemon and paprika aioli

1½ cups mayonnaise
¼ cup fresh lemon juice
6 large garlic cloves, minced
1½ tablespoons tomato paste
1½ teaspoons hot smoked Spanish paprika or 1¼ teaspoons Hungarian sweet paprika and ¼ teaspoon cayenne pepper

Directions

Line large baking sheet with plastic wrap.
Coarsely grind the fish in processor.
Add next 8 ingredients; blend well.
Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally.
With moistened hands and using 1 generous tbsp of fish for each cake, shape mixture into patties about 1¾ inches in diameter and ½ inch thick; arrange on sheet.
Heat 3 tbsp oil in heavy large skillet over medium heat.
Fry cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side.
Transfer cakes to unlined baking sheet (can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Re-warm uncovered in 350°F oven about 10 minutes).
Arrange cakes on plates.
Spoon aioli alongside and serve.

Spicy lemon and paprika aioli

Combine all ingredients in small bowl; whisk to blend.
Season aioli to taste with salt and pepper.
Can be made 1 day ahead. Cover and refrigerate.

@@ Line 1: / Line 1: @@
+== Description ==
-{{Wikifiedrecipe}}
-==Description==
 Fantastic!
-Makes about 40.
+* Makes about 40
-==Ingredients==
-*2&nbsp;lbs. mild white [[category:Fish Recipes|fish]] fillets (such as [[orange]] roughly or [[Halibut]]), cut into 1/2-inch thick cubes
-*1 cup finely chopped [[onion]]s
-*6 [[garlic|garlic cloves]], chopped
-*3 tbsps. chopped fresh [[parsley]]
-*3 tbsps. chopped fresh [[cilantro]]
-*2 tsps. coarse [[kosher salt]]
-*1 tsp. [[ginger|ground ginger]]
-*3/4 tsp. ground [[pepper|black pepper]]
-*6 tbsps. matzo [[meal]]
-*1 large [[egg]]
-*12 tbsps. (about) [[olive oil]] (for frying)
-*spicy [[lemon]] and [[paprika]] aioli (see recipe)
-==Directions==
+== Ingredients ==
+* 2 lbs mild white fillets (such as [[orange roughy]] or [[halibut]]), cut into ½-inch thick cubes
+* 1 cup finely chopped [[onion]]s
+* 6 [[garlic]] cloves, chopped
+* 3 tbsp chopped fresh [[parsley]]
+* 3 tbsp chopped fresh [[cilantro]]
+* 2 tsp coarse [[kosher salt]]
+* 1 tsp [[ginger|ground ginger]]
+* ¾ tsp ground [[black pepper]]
+* 6 tbsp [[matzo meal]]
+* 1 large [[egg]]
+* 12 tbsp (about) [[olive oil]] (for frying)
+=== Spicy lemon and paprika aioli ===
-#Line large baking sheet with plastic wrap. Coarsely grind [[category:Fish Recipes|fish]] in processor. Add next 8 ingredients; blend well. Add matzo [[meal]] and [[egg]]; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tbsp. for each cake, shape mixture into patties about 1 3/4&nbsp;inches in diameter and 1/2&nbsp;inch thick; arrange on sheet.
+* 1½ cups [[mayonnaise]]
+* ¼ cup fresh [[lemon juice]]
+* 6 large [[garlic]] cloves, minced
+* 1½ tablespoons [[tomato paste]]
+* 1½ teaspoons [[pimentón|hot smoked Spanish paprika]] '''or''' 1¼ teaspoons Hungarian sweet [[paprika]] and ¼ teaspoon [[cayenne pepper]]
+== Directions ==
-#Heat 3 tbsps. [[oil]] in heavy large skillet over medium heat. Fry [[category:Fish Recipes|fish]] cakes in batches until brown and cooked through, adding more [[oil]] to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Re-warm uncovered in 350°F oven about 10 minutes.)
+# Line large baking sheet with plastic wrap.
+# Coarsely grind the fish in processor.
+# Add next 8 ingredients; blend well.
+# Add matzo meal and [[egg]]; process until smooth, scraping down sides of bowl occasionally.
+# With moistened hands and using 1 generous tbsp of fish for each cake, shape mixture into patties about 1¾ inches in diameter and ½ inch thick; arrange on sheet.
+# Heat 3 tbsp [[oil]] in heavy large skillet over medium heat.
+# Fry cakes in batches until brown and cooked through, adding more [[oil]] to skillet by tablespoonfuls as needed, about 3 minutes per side.
+# Transfer cakes to unlined baking sheet (can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Re-warm uncovered in 350°F oven about 10 minutes).
+# Arrange cakes on plates.
+# Spoon aioli alongside and serve.
+=== Spicy lemon and paprika aioli ===
-#Arrange [[category:Fish Recipes|fish]] cakes on plates. Spoon aioli alongside and serve.
+# Combine all ingredients in small bowl; whisk to blend.
+# Season aioli to taste with salt and pepper.
+# Can be made 1 day ahead. Cover and refrigerate.
+__NOTOC__
-[[Category:Tunisian Recipes]]
+[[Category:Tunisian Meat Dishes]]
 [[Category:Tunisian Appetizers]]
+[[Category:Orange roughy Recipes]]
 [[Category:Halibut Recipes]]
-[[Category:Kosher salt Recipes]]
+[[Category:Onion Recipes]]
-[[Category:Fish Recipes]]
+[[Category:Garlic Recipes]]
+[[Category:Parsley Recipes]]
+[[Category:Cilantro Recipes]]
+[[Category:Egg Recipes]]
+[[Category:Matzo meal Recipes]]
+[[Category:Mayonnaise Recipes]]
+[[Category:Lemon juice Recipes]]
+[[Category:Tomato paste Recipes]]
 [[Category:Recipes that need photos]]