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
Preheat oven to 350°F. To make the cakes, in a bowl, combine breadcrumbs, mayonnaise, cilantro, seafood seasoning and garlic. Then add all peppers. Mix well. Remove bones from the smoked fish, leaving chunks of fish if possible. Gently add fish to cake mixture. Refrigerate for 20 minutes.
Prepare the peppers: Place jalapeños on oven rack and roast until skin is dark, about 15–20 minutes. Let them cool and then peel skin, remove seeds and chop. In a sauté pan, add 1 tbsp of olive oil and cook the bell peppers until softened. Let cool.
Preheat frying pan to medium heat. Add remaining olive oil. Scoop fish mixture using an ice cream scoop and drop into hot pan. Carefully using your fingers or a spatula, flatten each cake to about 1-inch thickness. Mixture will be crumbly. Brown cakes, about 5–7 minutes on each side.
From Michigan Sea Grant
