Atlantic Cod Cakes with Ruby Red Salsa

We’re heading down to Florida tomorrow and I wanted to leave you with an appropriately sunny meal.  I make a version of this dinner a lot during the warm months, and sometimes in the winter when I need a boost, it’s a vacation on a plate.

It’s got that super easy, super healthy ‘salad for dinner’ feel, but the fish cakes are surprisingly satisfying. They’re crispy on the outside, moist inside and fall apart at the touch of your fork.  In this recipe they get a little kick from the horseradish.

This is one of those meals that brings out lots of creativity.  You can use any kind of fish or shellfish for the cakes, change out the bed of greens to anything you want, and make endless varieties of fresh salsa to go alongside.

I love these because you can get them all ready ahead.  Make the salsa and form the fish cakes and keep everything in the refrigerator until you’re ready.

Then all you need to do is prep your plates with the greens and you’ve got dinner in the time it takes you to saute the fish cakes, which is really fast.

Cod Cakes
makes 6 cakes
1 lb cooked cod (You can use salmon or haddock, or any cooked fish you like)
1 egg, beaten
1/4 cup mayonnaise
3/4 cups Ritz Cracker crumbs (or regular) plus 1/2 cup more for coating the cakes.
2 Tbsp finely minced parsley
1 Tbsp horseradish
1 Tbsp mustard
a pinch of celery seed
a pinch of dill
salt and fresh cracked pepper

  • If you are starting with raw fish, just poach it gently until the fish flakes.  Drain well.
  • In a mixing bowl break the fish apart a bit and add the rest of the ingredients.  With your fingers or a spoon gently mix everything together, breaking the fish up but keeping some texture.
  • Using a scoop or a spoon, form into 6 equal balls and roll the the reserved crumbs. The mixture will be wet so form and roll them gently.  Place the cakes on a plate and flatten them slightly into a disk shape.
  • Cover with plastic wrap and refrigerate until ready to fry.
  • Heat several Tbsp of olive oil in a saute pan and fry the cakes until golden on each side and hot throughout.
  • Serve over your favorite fresh greens, with a wedge of lime and the salsa on the side.  I also like to top them with a dab of sour cream, tarter sauce, or even some of that Thousand Island Dressing I made the other day.

Ruby Red Grapefruit Salsa
1 ruby red grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1/4 red onion, finely minced
1/4 bell pepper, or 3 mini bell peppers, any color, finely minced
2 Tbsp finely minced fresh mint (You can also use cilantro or parsley)
juice of 1/2 lime
salt and fresh cracked pepper

  •  Cut the citrus sections in smaller pieces, and combine everything in a bowl.  Check the seasoning and serve or store.

 

See you next week!

26 Comments

  • Reply
    Lori
    April 1, 2012 at 1:26 pm

    I love the idea of a salsa with grapefruit! The fish cakes look so great!

  • Reply
    Jill Mant~a SaucyCook
    March 28, 2012 at 11:11 pm

    Beautiful, delicious and fresh…what more could you ask of a meal? I love the citrus salsa and the mint. Gotta run-starting to drool!

  • Reply
    Mary
    March 26, 2012 at 12:06 am

    Hey stranger! Miss seeing your posts each morning on my side bar. Hope you are having a fabulous vacations!

  • Reply
    Mireya @myhealthyeatinghabits
    March 23, 2012 at 10:49 pm

    My grandmother always made us salmon cakes when I was little, but this sounds better to me. I love the grapefruit salsa!

  • Reply
    Susan Lindquist
    March 23, 2012 at 8:21 pm

    Totally on my ‘to-do list’ … love the salsa salad treatment …

  • Reply
    Jill Mant~a SaucyCook
    March 22, 2012 at 8:11 pm

    Fish cakes have never held any appeal for me…..up until I saw this post!! This looks and sounds so fresh and tasty and I just love the grapefruit salsa! Thanks!

  • Reply
    Magnolia Verandah
    March 22, 2012 at 11:53 am

    Love fish cakes! Very hard to get atlantic cod here ( I reminisce over my grandmothers fish cakes) Although Murray Cod is pretty good. The salsa looks a perfect accompaniment .

  • Reply
    Stephanie
    March 22, 2012 at 11:26 am

    Grapefruit salsa is delicious! Have a great trip!

  • Reply
    Hungry Dog
    March 21, 2012 at 4:34 pm

    Wow, these are beautiful. I was just reading about grapefruit curd on barbara’s blog and here I am coming across grapefruit salsa. I’m a total grapefruit maniac so I must make this–cakes and all. Have a great trip!

  • Reply
    Val
    March 21, 2012 at 3:59 pm

    Wow, I think I could eat these everyday for the rest of my life.

  • Reply
    Mary
    March 21, 2012 at 2:31 pm

    You made this look completely doable for me! I didn’t realize that fish cakes could be done so simply. Yours look delicious!

  • Reply
    Kitchen Belleicious
    March 20, 2012 at 9:20 pm

    Are you sure your not some famous chef hiding behind a food blogger? Seriously, this is hands down the best looking and sounding seafood dish I have ever seen

  • Reply
    Kathy
    March 20, 2012 at 10:09 pm

    Your cod cakes look so scrumptious! Perfect for a friday night meal during Lent. I’m thinking this friday!

  • Reply
    Dorothy
    March 20, 2012 at 2:21 pm

    Yum, I’m going to cook this for supper this week!
    Dorothy

  • Reply
    Mary
    March 20, 2012 at 12:35 pm

    I know you are going to have a fabulous time. The fish cakes really sound great and they’ll help add some variety to meals these last weeks of Lent.I hope you have a great day. Blessings…Mary

  • Reply
    Joanne
    March 20, 2012 at 11:29 am

    Fish cakes always remind me of summer eating and hopefully in FL you’ll be devouring a lot of them! These sound super delicious!

  • Reply
    Rosa's Yummy Yums
    March 20, 2012 at 8:06 am

    Those cod cakes look really tasty and so tempting! A great dish.

    Cheers,

    Rosa

  • Reply
    beti
    March 19, 2012 at 10:00 pm

    I am now excited to try fresh recipes since it’s almost spring, your cod cakes look so crunchy but soft, all the ingredients really work together

  • Reply
    Rose
    March 20, 2012 at 4:16 am

    Looks delicious!

    Have a smashing time in Florida!

  • Reply
    Rebecca Subbiah
    March 20, 2012 at 4:00 am

    wow love this and great salsa

  • Reply
    Katie
    March 20, 2012 at 2:13 am

    That fish cake looks just fantastic on that bed of greens. It really makes it pop on the plate. I’ve never tried making fish cakes, but they look just delicious!

  • Reply
    Inside a British Mum's Kitchen
    March 19, 2012 at 11:35 pm

    I simply love fish cakes and your lovely fresh ingredients really take this to another level – YUM!
    Mary x

  • Reply
    Lea Ann (Highlands Ranch Foodie)
    March 19, 2012 at 10:42 pm

    I’m not a fan of salmon cakes, and it seems the crab cakes I’ve had are “fishy”, probably because I live in land locked Colorado. But I’m really thinking a milder white fish might just be the ticket. And with that Salsa? Love it. Have a great trip to Florida.

  • Reply
    Barbara
    March 19, 2012 at 2:52 pm

    Cod was on the menu where I went on St. Paddy’s Day…that’s what I ate instead of corned beef. But I’d have preferred it in patty form. With some grapefruit salsa, it would be perfect.

  • Reply
    Heather @girlichef.com
    March 19, 2012 at 1:33 pm

    Mmmm…that looks fantastic. And definitely has me Florida-dreamin’. Have fun! =)

  • Reply
    Tricia @ saving room for dessert
    March 19, 2012 at 12:58 pm

    Craving fish now! Have a terrific trip and wear your sun screen!

  • Leave a Reply

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