Dijon Fish Cakes With Greens

Dijon Fish Cakes With Greens
Charles Masters
Serves 4
preparation
15
minutes
cooking
75
minutes

Ingredients

4
6-ounce tilapia fillets
kosher salt and black pepper
1/2
cup
mayonnaise
2
large eggs
2
tablespoons
chopped fresh dill
1
tablespoon
plus 1 teaspoon Dijon mustard
3/4
cup
panko
2
tablespoons
canola oil
2
tablespoons
olive oil
1 1/2
tablespoons
red wine vinegar
5
ounces
salad greens

Directions

  1. Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
  2. In a medium bowl, combine the mayonnaise, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
  3. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, the remaining 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the salad greens and toss to combine. Serve with the fish cakes.
Kristen Evans Dittami
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 436
  • Fat 49 g
  • Sat Fat 7 g
  • Cholesterol 188 mg
  • Sodium 804 mg
  • Protein 38 g
  • Carbohydrate 11 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 33 mg
What does this mean? See Nutrition 101.