Halibut Cakes recipe
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Ingredients
- cooking spray 20 fluid ounces lemon-lime soda 1 pound halibut, cut into 1-inch chunks 1 tablespoon olive oil ¼ onion, diced ¼ cup diced zucchini 1 carrot, diced 1 rib celery, diced 2 cloves garlic, minced 1 teaspoon seasoned salt (such as Johnny's®), or to taste ½ cup seasoned bread crumbs ¼ cup mayonnaise 1 egg 1 teaspoon dried parsley ¼ teaspoon ground cayenne pepper
Nutrition Info
- 55.1 caloriescarbohydrate: 4.2 gcholesterol: 12.5 mgfat: 2.5 gfiber: 0.3 gprotein: 3.8 gsaturatedFat: 0.4 gservingSize: -sodium: 92.9 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Halibut Cakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
Fill a large pot with water and lemon-lime soda, bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain.
Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic, cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top.
Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper.
Scoop halibut mixture onto greased baking sheet with a cookie scoop, flatten into cakes.
Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.