I had some leftover halibut. The night before, I had broiled the halibut with my incredibly edible salmoriglio sauce, a very quick and simple and easy Sicilian sauce for baked, seared, or grilled fish. Salmoriglio sauce is made with lemon, moscato (sweet) white wine, garlic, parsley, and oregano.
Leftover broiled halibut. What to do? Leftover fish ain’t my favorite thing in the world. Then I remembered one time I was up at my dad’s cabin, Rat Tail Ridge, in upstate New York—the Upper U.S.—and I had some leftover salmon.
I made fish cakes, like crab cakes except with fish. They were scrump-diddly-umptious.
Last night, I broiled the halibut with salmoriglio sauce. And today I decided to use the leftover halibut to make fish cakes. Just for the halibut.
Keep in mind…if you’re using a fish that had sauce on it, like a salmoriglio sauce, you don’t want to add too many flavors to the fish. Because the fish is already flavored.
If you’re using a plain piece of cooked fish, you might want to add a teaspoon of mustard, or Old Bay seasoning, or Worcestershire sauce. Or all three!
But all I added to the halibut was a little mayo, some panko bread crumbs, an egg and some salt and pepper.
Finally…I broiled the fish cakes. Why? Because there was a lady people at the Slim Shack, and women folks don’t like things that are fried. Well, they like them, but they don’t want to eat them because they think it will make them…how do I put this…plump. Now, I’m a man who likes a little meat on the bone, but it’s important to keep the ladies happy.
Because if they ladies ain’t happy, you, my friend, will not be happy. So shut up and broil.
I broiled the fish cakes and they were delizioso. Seriously. Keep in mind, the fish is already cooked, you’re basically just heating it up. So you don’t have to cook it for real long, just long enough for the tops to get golden brown.
And you don’t have to turn them over, because the heat from the baking pan will heat up the underside of the fish cake.
2 cups of leftover cooked fish (check for bones and skin and remove them)
1 tablespoon mayo
½ cup panko breadcrumbs
Salt and fresh-cracked black pepper to taste
HERE WE GO…
Put all the ingredients in a bowl.
Mix gently. You don’t want to completely smash up the fish, leave it a bit chunky.
Take a baking pan, put a little olive oil or non-stick cooking spray on the bottom, so the fish cakes don’t stick.
Put your broiler on high.
Put the fish cakes under the broiler.
Broil for 4 or 5 minutes, or until golden brown.
Keep your eyes on these guys! Don’t burn them!
Remove from the broiler, put the fish cakes on a nice plate.
Dish it up! Add a little tartar sauce, and a little Dijon mustard on the side. I made my own tartar sauce with about a tablespoon of mayo and a teaspoon of sweet relish.
Dip and eat!