Flying Fish Bahamas Lionfish Cakes
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
2 lbs. Lionfish fillets, steamed, flaked and cooled
1 medium sized red onion, finely diced
1 cup green onion or chives, finely sliced
½ cup yellow Bellafina pepper, finely diced
½ cup red Bellafina pepper, finely diced
½ cup parsley, chopped
Zest of 2 lemons
3 Tablespoons of sambal oelek chili paste
4 cups Panko bread crumbs
2 Tablespoons of vegetable oil
Salt and pepper, to taste
In a large bowl, combine the Lionfish, red onion, green onion, Bellafina peppers, chopped parsley, lemon zest, sambal oelek, eggs and panko together. Mix thoroughly. Season with salt and pepper. Continue to mix until the mixture starts to come together. Take 3-4 ounces of the mixture and form into a ball, pressing firmly for it to stick together. Press flat into a fish cake and set on a sheet pan. When all the mixture is pressed into cakes, place the sheet pan into the refrigerator for at least 30 minutes.
In a large non-stick skillet, pour 2 tablespoons of vegetable oil and set to medium-high heat. When the pan is hot, place Lionfish cakes into the pan. Be sure not to crowd the pan. Cook each side of the Lionfish cake until golden brown. Remove the fishcakes from the pan and place back onto the sheet pan. Place fishcakes into the oven at 375°F for 10 minutes.
Adapted from cravelocal.com