Also known as Alan’s Fish Cakes
1 lb. halibut fillets or other flaky white fish — poached, flaked and cooled
1/2 cup unseasoned fine bread crumbs — more for dusting cakes
1/2 tablespoons Creole seasoning
1/2 roasted red pepper — chopped
1/4 cup chopped green onions — green part only
2 teaspoons minced fresh parsley
1 teaspoon fresh chopped dill
1/4 cup mayonnaise
1 large egg — beaten
2 tablespoons unsalted butter — (2 to 4)
In a large bowl, combine the fish, 1/2 cup bread crumbs, Creole seasoning, roasted red pepper, green onion, parsley, dill, mayonnaise and egg. Gently fold together with a rubber spatula.
Shape the mixture into 4 patties (3/4-inch thick) and place on a plate. Refrigerate for 20 minutes.
In a large skillet, melt the butter over medium-low heat.
Dust the fish cakes lightly with bread crumbs on top and bottom.
Place the cakes in the heated skillet and cook until golden (about 3- 5 minutes per side). Remove from heat and serve with tartar sauce.
Serves 2 as a main course, more as an appetizer.