Fish Cakes

2 +2 tablespoons extra virgin olive oil + more for cooking fish cakes
½ medium onion, finely chopped
4 cloves garlic, minced
1 stalk celery, halved lengthwise and thinly sliced
¼ cup white wine
1 pound firm white fish, chopped into ¼” cubes (black fish, tile fish, striped bass, monkfish, halibut, grouper)
¾ cup + ¼ cup bread crumbs
½ cup grated parmesan cheese (optional, you may add more salt if not using cheese)
3 tablespoons freshly squeezed lemon juice
2 eggs
2 teaspoons Dijon mustard
2 tablespoons freshly chopped parsley (sub 1 tablespoon dried)
½ - 1 teaspoon sea salt
Freshly ground pepper to taste
------------------------------------------------
Horseradish Mayo
½ cup mayonnaise (I like Primal Mayo)
1 garlic clove, minced
½ teaspoon Dijon mustard
1 ½ tablespoons lemon juice
2 tablespoons horseradish (increase for more heat)
Salt to taste
lemon wedges for garnish

1. Cut fish into ¼” cubes. Set aside.
2. In a small mixing bowl, beat two eggs. Set aside.
3. Warm 2 tablespoons olive oil in a large skillet over medium heat.
4. Saute onion, garlic and celery for 4-5 minutes.
5. While onion mixture is sauteing, prepare horseradish mayo by combining all ingredients in a small mixing bowl and thoroughly combining. Refrigerate until ready to serve.
6. Back to the onion mixture: Add wine and lemon juice; simmer for 3 more minutes. Transfer the mixture to a mixing bowl.
7. Add 2 tablespoons olive oil to the same skillet. Cook fish for about 5-6 minutes on medium heat until cooked through. Season with salt and pepper. Transfer to bowl with onion mixture.
8. Add to the fish mixture: ¾ cup breadcrumbs, parmesan cheese, parsley, eggs, Dijon mustard, salt and pepper. Mix thoroughly to combine
9. Form a handful of the mixture into a ball. If it doesn’t hold its shape, then add the remaining ¼ cup breadcrumbs to the mixture.
10. To make the fish cakes: Warm olive oil in a cast iron skillet over medium-high heat. Form balls of the fish mixture then squash to form a patty. Cook for about 3 minutes on each side or until golden.
11. Serve immediately with lemon wedges and horseradish mayo.

Related Recipes