Herbed Fish Cakes With Green Horseradish Sauce
- 1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
- 1 cup (generous) minced red onion
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup chopped fresh cilantro
- 3 1/2 tablespoons extra-virgin olive oil plus more for frying
- 1 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon coarsely ground black pepper
- Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
- Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, saute cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
bass fillets, red onion, fresh italian parsley, fresh cilantro, extravirgin olive oil, coarse kosher salt, ground black pepper
Taken from www.epicurious.com/recipes/food/views/herbed-fish-cakes-with-green-horseradish-sauce-234403 (may not work)