Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette
Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pan fried fish cakes w/pomegranate & lime vinaigrette. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette is something which I’ve loved my entire life.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette instructions. Combine all Fish Cake ingredients except EVOO. Heat frying pan until it starts to smoke a little.

To begin with this particular recipe, we must prepare a few components. You can have pan fried fish cakes w/pomegranate & lime vinaigrette using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette:
  1. Prepare Fish Cakes
  2. Get 1 lb ground Tilapia fish
  3. Take 1 cup bread crumbs
  4. Prepare 1 egg
  5. Prepare 1 tbsp lemon pepper
  6. Prepare 1 tsp ground mustard
  7. Make ready 1/4 cup chopped dried seaweed
  8. Take 2 tbsp EVOO for frying
  9. Take Vinaigrette
  10. Prepare 1/4 cup pomegranate molasses
  11. Get 1/4 cup EVOO
  12. Make ready 1/4 cup lime juice (actually 1/8, but couldn't put it)
  13. Get 1 tsp black sesame seeds
  14. Get 1 tsp white sesame seeds
  15. Get 1/4 tsp cayenne pepper

To Make The Pan-Seared Fish: Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted). Heat a large skillet over medium-high. Repeat with remaining oil and cakes.

Instructions to make Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette:
  1. Combine all Fish Cake ingredients except EVOO. Mix well.
  2. Make into patties
  3. Heat frying pan until it starts to smoke a little. Add enough EVOO to your frying pan to coat the bottom.
  4. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes.
  5. Cook for about 5 to 7 minutes, or until a nice golden brown, then flip and cook other side for 4 to 6 minutes, or again, until a nice golden brown.
  6. While the Fish Cakes are cooking, mix Vinaigrette ingredients in a small bowl. Whisk with a fork for about 2 minutes, then set aside until ready to serve.
  7. Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil.
  8. To plate, simply place on a plate, add your side dish, then drizzle Fish Cake with Vinaigrette and serve while hot. (Don't forget to stir the Vinaigrette right before you drizzle it over the Fish Cake)
  9. Enjoy! I sure did!

Sprinkle with dill and serve, with lemon wedges. I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. Put the fruit and cinnamon sticks into a large pan. Cover with cold water then bring to the boil.

So that is going to wrap this up for this special food pan fried fish cakes w/pomegranate & lime vinaigrette recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!