Bluefish Cakes with Roasted Corn Avocado Salsa

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Serving Size: 3-4

Ingredients

Roasted Corn Avocado Salsa:
2 Ears of Corn
1 Semi Ripe Avocado Diced
1 Clove Garlic
1 Jalapeno
1 tbs Minced Red Onion’
2 Limes Juiced
1 tsp White Vinegar
1 tbs Minced Cilantro

Fish Cakes:
1 1/2 lbs Bluefish Poached in Water Drained
1 Egg
1/2 Cup Mayonnaise
1 tbs Dijon Mustard
1/2 Cup Panko Breadcrumbs
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Dried Thyme
2 tsp Dried Oregano
2 tsp Paprika
1/2 tsp Celery Seed

Instructions

For the salsa:

Roast corn under broiler or on grill until it starts to char and blister
Cut corn off the cob and combine with other ingredients.

For the cakes:

Cook the fish in a salted pot of water on low heat until cooked through.
Combine all ingredients together except the fish.
Add in the fish, mush together by hand like a meatball.
Form into burger like discs.
Preheat oven to 400.
On medium heat in a large cast iron skillet with a tbs of oil cook cakes for 3-4 minutes until one side is browned.
Flip cake and put pan in oven for 15 minutes.
Serve with Roasted Corn Salsa.

From foodefile.com