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Halibut Cakes

This different way to prepare fish is a great way to get more of it in your diet. Feel free to use other types of firm white fleshed fish, such as cod. I served this with new potatoes and spicy coleslaw.


1 lb halibut fillets, skinned

3/4 c panko bread crumbs, gluten free if needed, plus extra for coating

1/4 c minced green onions

1 stalk celery, minced

1/4 red bell pepper, minced

1/4 c healthy mayonnaise

1 tbsp lemon juice

1 1/2 tsp seafood seasoning, such as Old Bay

1/2 tsp salt

1/4 tsp pepper

1/4 tsp each dill, garlic, thyme, dry mustard, parsley

1/8 tsp cayenne or to taste

olive oil and butter for pan


Cut the halibut into small pieces; alternatively you can chop in a food processor, but pulse and be careful to still leave in small chunks instead of finely mincing it. You want some texture.

Saute the onion, celery and red pepper in butter. Let cool.

Mix fish and vegetables gently in a bowl with all remaining ingredients. Shape into patties of desired size. Coat very lightly with extra bread crumbs. Put on a plate and refrigerate for 15-20 minutes.

Heat enough olive oil in skillet to cover bottom over medium heat. Add fish cakes and cook 5 minutes or until browned on one side. Gently flip and cook another 5 minutes. Check for doneness, and cook longer if needed taking care not to overcook.

Serve with buerre blanc, aioli or tartar sauce if desired.

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