BROILED FISHCAKES WITH GINGER AND CILANTRO
Very tasty and relatively low fat fishcakes via Mark Bittman. These are a tad spicy and are great served on greens or a bun with a mayonaise of your choice, sliced onion and cucumber and a fruit salsa. They can be made in a counter top grill like a George Forman, adjusting cooking time for the fact that both sides are cooked at once.
Provided by Chef Kate
Categories Potato
Time 1h
Yield 8 fishcakes
Number Of Ingredients 8
Steps:
- Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
- Place the fish in a skillet which can be covered and cover the fish with salted water.
- Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
- Transfer the fish via slotted spoon to a bowl.
- Peel the cooked potato and add it to the fish and mash the two together.
- Preheat the broiler.
- Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
- Shape into 8 equal burger-shaped patties.
- Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
- Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
- Serve hot garnished with lime wedges and additional cilantro.
Nutrition Facts : Calories 129.6, Fat 4, SaturatedFat 0.7, Cholesterol 36.7, Sodium 48.3, Carbohydrate 7.2, Fiber 0.9, Sugar 0.7, Protein 15.9
BROILED FISH CAKES WITH GINGER AND CILANTRO
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
- Meanwhile, place fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl.
- When potato is done, peel it and mash it with the fish. Add seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
- Preheat broiler, and set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro, and serve hot, with lime wedges.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 1 gram
COD CAKES WITH GINGER AND SCALLIONS
Steps:
- Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
- Meanwhile, put the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to transfer the fish to a bowl.
- When the potato is done, peel it and mash it with the fish. Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
- Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a nonstick baking sheet. Broil carefully until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro and serve hot, with lime wedges.
- Variations
- Panfried Fish Cakes: Increase the oil to 1/3 cup, or more if necessary. Heat about 1/16 inch oil in a large skillet over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.
- Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
- Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
- Add 1/4 cup or more sour cream and a little butter to the potato as you mash it.
- Add minced yellow or red bell pepper to the mix.
- Serve with Mayonnaise (page 305) or tartar sauce (page 306), Worcestershire sauce, or any other condiment
BROILED SALMON WITH CILANTRO AND LIME
This is really delicious! I love the combination of the fresh cilantro, lime, and garlic. And to top it off, this recipe is lowfat!
Provided by Meryl
Categories Broil/Grill
Time 37m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place fish on plate.
- Combine cilantro, garlic, lime juice, oil and salt in a bowl.
- Set 2 tablespoons aside in a separate bowl.
- Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade).
- Cover and let it sit 10 minutes.
- Spray broiler rack with nonstick cooking spray.
- Place salmon on rack and brush with 1 tablespoon marinade.
- Broil 6" from heat about 3-4 minutes.
- Turn steaks over and brush with remaining tablespoon of marinade.
- Broil 3 more minutes or until cooked through.
- Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
- However, since thicker steaks will take longer to cook, the marinade can burn.
- To compensate for this, I add a little bit of marinade at a time.
- For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
- So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
- I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
- Then I broil for another 2 1/2 minutes.
- I then turn the salmon over and add more marinade, still reserving a little.
- I broil another 2 1/2 minutes.
- I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
- This may seem tiresome, but it's well worth it.
- The marinade is great and you definitely don't want it to burn!
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- In the meantime (if not using left-over baked/ grilled fish), poach the fish. Place fish in a pan and cover with salted water. Bring to a gentle boil, and allow to simmer for about 5 minutes (depending on the thickness of the fillet) until just cooked. Drain the fish from the water with a slotted spoon, remove skin and, using a fork, flake into large chunks. Discard any bones.
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