Smoked Whitefish Cakes

Ingredients:

3 large fresh jalapeño peppers
2 tbsp. olive oil
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
½ c. plain bread crumbs
3/4 c. mayonnaise
¼ c. coarsely chopped fresh cilantro
2 tbsp. favorite seafood seasoning
2 tbsp. minced garlic
Black pepper to taste
1 ½ lbs. smoked whitefish or other smoked fish

Directions:

Prepare the peppers–

1. 1. Preheat oven to 425°F (220°C).
   2. Lightly drizzle jalapeños with olive oil and toss to coat evenly.
   3. Place jalapeños on baking sheet in a single layer. Roast for 15 to 20 minutes, flipping them halfway through. The peppers should be blistered and lightly charred. For easier cleanup, line the baking sheet with parchment paper or foil.
   4. Let cool, remove seeds and chop.
   5. Dice bell peppers.
   6. In a skillet, add 1 tbsp of olive oil and sauté until softened.
   7. Let cool.

Prepare the cakes–

1. 1. In a bowl, combine bread crumbs, mayonnaise, cilantro, seafood seasoning and garlic.
   2. Add all peppers and mix well.
   3. Remove bones from smoked fish, leaving chunks of fish.
   4. Gently fold fish into cake mixture.
   5. Refrigerate for 20 minutes.
   6. Preheat frying pan to medium heat.
   7. Add remaining olive oil.
   8. Spoon out desired amount of fish cake mixture and drop into hot pan.
   9. Flatten each cake with a spatula to about 1-inch thickness. Mixture will be crumbly.
   10. Brown cakes, about 5–7 minutes on each side.

From Michigan Sea Grant