1 1/2 lbs (750 g) black cod (sablefish) fillets, skinned
1 medium onion, diced
2 garlic cloves, minced
1 large egg
2 large egg whites
1/4 cup (60 mL) Worcestershire sauce
1 tsp (5 mL) cayenne
3/4 cup (180 mL) low-fat Italian dressing
2 tsp (10 mL) sea salt
1 1/2 cups (350 mL) bread crumbs
Tarragon Caper Aioli
1 cup (250 mL) low-fat mayonnaise
1/2 cup (125 mL) nonfat sour cream
1 1/2 Tbsp (20 mL) Dijon mustard
6 garlic cloves, minced
1 1/2 Tbsp (20 mL) fresh lemon juice
3/4 tsp (4 mL) tarragon
1 Tbsp (15 mL) capers, rinsed, drained
Preheat oven to 350 F (180 C). Bake fish fillets for 8 to 10 minutes and let cool. Flake fish into bowl and add the remaining fish cake ingredients. Shape into 12 fish cakes. Spray skillet with vegetable oil and cook until golden. Move fish cakes back into heated oven for 3 to 5 minutes until done.
While fish cakes are cooking, place all aioli ingredients in bowl and stir gently to blend.
To serve, place fish cakes on plates and top each cake with 1 Tbsp (15 mL) of aioli. Serves 6.
source: "Hills Health Ranch", from alive #319, May 2009
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