Summer is officially here … and it’s finally feeling like summer in PA. Our first heat wave is here and I’m already looking for simple and easy dinner recipes. My husband and I love fish tacos and I love that I can make them at home in no time at all.
This recipe is simple and the lime crema brings it to completely different level. There’s a bit of heat in the marinade and the crema cools it down, plus it adds a creamy element to the taco. I used cod for our tacos, but they’d be great with any white fish (snapper, tilapia, haddock).
I can’t wait until its brighter out in the evenings, as this picture does not do justice on how amazing this recipe is!
I’ve been trying to incorporate more fish into our lives and will definitely make this dish more often. I loved the creamy sauce – it was the perfect amount of red pepper and I bet you could use coconut milk to make it dairy-free. It would be delicious over pasta or grilled chicken. The fish is super flaky and went great with the sauce and veggies.
I’ve made a couple different varieties of fish cakes before – salmon, cod and tilapia – but this time I wanted to try a New England style cake using haddock. I had bought two fillets of haddock a couple weeks ago while at Costco and needed to use it up because it was taking too much space in my freezer. I decided against just broiling it, knowing my kids would turn their noses up. I knew if I could get them to eat it by making it into a cake and then pan-frying it.
This recipe was easy to make, it’s a little longer than I would usually spend on dinner during the week but I’m currently off a couple days before starting my new job on Monday, so I had some extra time. My kids both gobbled it up and my husband raved about it. Success! I prefer cocktail sauce with my fish cakes, while my husband likes tartar sauce – they’re both great regardless of which on you prefer!
1.5 pounds haddock fillets, skin removed
1 1/2 – 2 cups breadcrumbs (I used a mix of Italian style and plain panko)
1/4 cup fresh parsley, finely chopped
3/4 Tbsp dried basil
1/2 tsp smoked paprika
salt and fresh ground pepper to taste
Chop the fish into two inch chunks and pulse in a food processor until the fish is broken down into smaller pieces. Transfer the pureed fish into a bowl and add the remaining ingredients. Mix until combined.
In the bottom of a Dutch oven, heat about a tablespoon of canola oil over medium-high heat. While the oil is heating, use a ice cream scoop to make small fish cakes. Flatten slightly before carefully placing in the hot pan. Allow to cakes to cook on one side for 5 minutes and then flip over to cook for an additional five minutes. Once cooked, removed from the pan and place on a paper-towel lined plate. Repeat with the remaining mixture and add additional oil if necessary.