I had some concerts in Baltimore, Maryland, a few weeks ago. I did the shows, they were great, and I decided to hang out for a few days and visit some family and friends in the mental hospital. The last night of my trip, I sang the national anthem for the Baltimore Orioles; it was such an honor.
And the Orioles beat the Pittsburgh Pirates that night in 11 innings! The next morning, at the crack of dawn, I flew to Palm Springs, Californy. On my way back to the Slim Shack, I picked up a beeyooteeful piece of halibut.
I didn’t eat it all. I mean, with a name like Slim Man, you can’t be stuffing your face like your facing execution in the morning!
So the next day, I’m looking at the 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.
So I made fish cakes with the salmon, like crab cakes except with fish. They were scrump-diddly-umptious.
So I decided to make fish cakes with the leftover halibut. Just for the halibut.
I didn’t want to add a lot of stuff to the fish cakes, because the fish already had the salmoriglio sauce on it, and I didn’t want to add too many flavors to the fish.
But…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!
All I added to the halibut was a little mayo, some panko bread crumbs, an egg and some salt and pepper.
I mixed it all together, made some patties, and broiled the fish cakes. Why broil? Why not fry?
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 I just shut the hell up and broiled.
The fish cakes 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 on the pan, and stick them 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!