Fish Cakes With Green Goddess Sauce
|Skinless haddock fillets/Cod fillets||12 Ounce (Fresh / Frozen)|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Light mayonnaise type salad dressing/Salad dressing||4 Teaspoon|
|Snipped fresh parsley||1 Tablespoon (Italian Flat Leaf)|
|Dijon style mustard||1 Tablespoon|
|Finely shredded lime peel||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Green goddess sauce||1⁄2 Cup (8 tbs) (1 Recipe)|
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut into 1/2-inch pieces.
In a medium bowl combine egg, bread crumbs, onion, mayonnaise dressing, parsley, mustard, lime peel, and salt.
Add fish; mix well.
Shape into 12 patties, about 1/2 inch thick.
Place cornmeal in a shallow dish; coat the fish cakes with cornmeal.
1 In a large nonstick skillet or on a griddle heat oil over medium heat.
Cook cakes, 'half at a time, in hot oil for 4 to 6 minutes or until golden brown, turning once.
Drain on paper towels.
Cover and keep warm in a 300°F oven while cooking the remaining cakes.
To serve, place 3 fish cakes on each dinner plate and top with 2 tablespoons of the Green Goddess Sauce.
Cover and chill remaining sauce for another use.
Green Goddess Sauce: in a blender container or food processor bowl combine 1/4 cup plain fat-free yogurt, 1/4 cup light dairy sour cream, and 3 tablespoons snipped fresh tarragon.
Cover and blend or process until smooth.
Transfer to a small bowl.
Stir in 1/4 cup light dairy sour cream, 2 tablespoons snipped fresh chives, 2 teaspoons lime juice, and 1 clove garlic, minced.