Grouper Fish Cakes with Pineapple Salsa

Grouper Fish Cakes with Pineapple Salsa

Grouper Fish Cakes with Pineapple Salsa

Fish isn’t just for sushi lovers! We have partnered with Aunthentically Mechelle for a food blog series featuring the Pescatarian or pesco-vegetarianism lifestyle including fun facts/tips and recipes (with scrumptious photos) using Bahamian seasonings from our firehouse spice line and various fresh seafood from khyrsseafood.

Of course what better way to whet the Pescatarian palette than golden Grouper Fish Cakes?! Featuring the Bahamian Grouper, this recipe is inspired by one of our favorite appetizers – crab cakes, and is topped off brilliantly by a spicy pineapple salsa. With a crispy shell and soft inner layer, this dish will note disappoint!

Fish Marinade

Prep Time: 5 minutes
Cooking time: 10 minutes (marinate for a minimum of 30)
Total time: 15 minutes

Ingredients

3 Fish Fillets (10/12oz. each), cleaned (with scales and bones removed)
2 tsp.Thyme, fresh
1 tsp. Firehouse Spark (sea salt & scotch bonnet mix)
½ tsp Black Pepper
½ tsp Cayenne Powder
3 Garlic Cloves, minced
2 Tbsp. Olive Oil

Prep:
Mince garlic cloves and put aside.

Directions:
Place fish fillets in a glass or plastic bowl, add oil and other ingredients. Let marinade for a minimum of 30 minutes in the fridge.

Fish Cakes
Prep time: 15 – 25 minutes
Cooking time: 15 – 20 minutes
Total time: 40 minutes

Ingredients

1 Yellow Onion, minced
1 tsp Rosemary, fresh and minced
1 10/12oz Fish Fillet
¼ cup Homemade Breadcrumbs (whole wheat)
1 small Egg
¼ tsp Garlic & Parsley seasoning
2 Dashes of Salt

Prep:

Mince onions and rosemary (placing aside when completed). Prepare all Remove marinated fillet from fridge for 15 minutes before cooking. Preheat 2 tbsp. of olive oil in a small sauté pan for 10 minutes on medium heat.

Directions:

Place fillet in the pan carefully and let simmer for 7- 9 minutes on each side, depending on the density of the fish. Place cooked fillet in a bowl and let cool for 10 minutes. Place onions and rosemary in the sauté pan, using the flavored oil from the cooked fish. Add a dash of salt. Stir occasionally and let simmer until onions become translucent. Set the onion and rosemary mix to the side for cooling. Flake fish using a fork; carefully ensure that there are no bones. Add cooked rosemary and onion, mix carefully. Add breadcrumbs and mix. Add egg and mix.
Place 1.5 tablespoons of the mixture in the palm of your hand and roll into a ball. When rolling, ensure that mixture isn’t too moist and holds together as you make it into a ball (not leaving your palms wet). If there is excess moisture, add more breadcrumbs to receive desired density. Place balls onto parchment paper, foil or a plate. Place 2 cups of pure vegetable oil in a nonstick medium sized pot or deep pan. Preheat for 15 minutes. Place ball in carefully and let cook for 4 – 5 minutes on each side. Turn over using a pair of extended tongs. Ball will have a golden or brown hue all around when cooking is complete. Place on handtowel to remove any oil. Serve after 2 minutes with your favorite topping or slice of lemon.

Serving: 8 Fish Cakes

Tips:
Top with ‘Torch’ by Firehouse Spice, a spicy hot sauce blend.
You can also fry using the traditional cake form, which is similar to the shape of a pancake.
Panko breadcrumbs can also be used.
Serve with a tossed or cucumber tomato salad.

Pineapple Salsa

Cooking time: 15 – 20 minutes
Total time: 20 minutes

Ingredients

½ Pineapple, fresh, cored and chopped
1 tsp. Cilantro (5 sprigs)
¼ Scotch Bonnet, minced
½ Yellow Onion, minced
½ Beefsteak Tomato, diced
½ Red Bell Pepper, diced
¼ Yellow Bell Pepper, diced
3.5 Limes (using the fresh juice)
Salt to taste

Directions:
Add all fruits and vegetables in a medium sized glass and plastic bowls. Squeeze in the fresh lime juice and mix, allowing all ingredients to blend. Add salt and scotch bonnet to taste.

Tips:
You can dice the pineapple for a smaller size and if you intend to use it as a dip.
As a nondairy options, the following can be used in substitution of the egg
Gelatin blend (1 cup boiling water mixed with 2 tsp. unflavored gelatin). Use 3.5 tbsp. of this mix per egg.
Flaxseed ‘Egg’ (1 tbsp. Ground Flaxseed mixed with 3 tbsp. warm water; let stand 1 minute before using in recipe as one egg).

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