Source: Alaska Seafood

Alaska Cod Cakes with Citrus Sauce
Who doesn't like fish cakes? These are quick and easy to make and a dream to serve. You'll be a superstar when you do!
Rating:
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

 

 
Cod cakes
1 pound Alaska cod fillets, fresh, thawed or frozen
1/4 cup seasoned bread crumbs
2 tablespoons mayonnaise
1 egg white, beaten
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper, if desired
1/3 - cup fine cornmeal or flour
2 tablespoons unsalted butter
1 tablespoon olive oil
Citrus sauce
1 cup orange juice
1 tablespoon corn starch
2 teaspoons honey-Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
4 cups escarole and shredded carrot salad blend
1/4 cup toasted and chopped macadamia nuts, hazelnuts or almonds




Fill a large sauté pan or stockpot with enough water to cover the cod and bring to a simmer.


Rinse any ice clinging to the cod under cool, running water. Add the fish to the simmering water and once the water regains the simmer, cover and cook for 4 to 5 minutes for frozen fish and 2 minutes for fresh. Turn off the heat and let the cod rest in the liquid for 5 minutes, or until it is opaque throughout. Carefully lift the cod from the poaching water and let it cool slightly before flaking it into small pieces. Transfer the flaked cod to a large mixing bowl.


Add the bread crumbs, mayonnaise, egg white, celery salt and cayenne to the cod. Gently mix it with your fingers and then shape it into 4 rounded, slightly flattened cakes (alternatively, make 8 smaller cakes). Dust the cakes lightly with cornmeal or flour.


Heat the butter and oil in a skillet over medium heat and when hot, cook the cakes for 3 to 4 minutes on each side, or until golden brown on both sides. Remove from the pan and set aside, covered to keep warm. Do not wipe out the skillet. 


Meanwhile, in a mixing bowl, blend the orange juice with the cornstarch, mustard, salt and pepper. Whisk into the butter mixture still in the pan and stir over medium heat until the sauce thickens.

Put about 1 cup of the greens on each of 4 plates. Top with a cod cake and spoon the pan sauce over and around them. Garnish with nuts.


Note: Alaska cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.


Also check out the Alaska Style Recipes for Kids!


Per serving: 369 calories, 19 g total fat, 6 g saturated fat, 46% calories from fat, 69.5 mg cholesterol, 25 g protein, 26.5 g carbohydrate, 3 g fiber, 682 mg sodium, 89.5 mg calcium, and 550 mg omega-3 fatty acids


Source: Wild Alaska Seafood