INGREDIENTS
2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 TBSP. sweet pickle relish
2 TBSP. prepared horseradish
3 TBSP. chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 oz. mahi mahi, cut into 8 strips
1 large egg, lightly beaten
1 8 oz. bag coleslaw mix
2 TSP. olive oil
DIRECTIONS
Grate enough lemon peel to measure 2 1/2 tsp.
Halve lemons; squeeze enough juice to measure 1/4 cup.
Mix peel, 2 TBSP. juice, mayonnaise, 1/4 cup green onions, relish, horseradish, and 2 TBSP. dill in a bowl; set aside.
Grind bread to fine crumbs in processor.
Place 1 cup breadcrumbs in medium bowl.
Place remaining breadcrumbs in a 13x9 inch baking dish.
Using on/off turns, very coarsley chop fish in processor (do not form paste).
Add fish to breadcrumbs in bowl; gently mix in egg, 1 TBSP. sauce, and 1/4 cup green onion.
Shape fish mixture into 3 1/2 inch round cakes; thickly coat with breadcrumbs in baking dish.
Toss coleslaw mix, 3 TBSP. sauce, 2 TBSP. lemon juice and 1 TBSP. dill in a bowl.
Season with salt and pepper.
Heat oil in large nonstick skillet over medium heat.
Add fish cakes, saute until cooked through, about 2 minutes per side.
Serve fish cakes with slaw and sauce.
Serves 4
