A tasty way to use halibut that also makes a perfect appetizer or snack.Jump to Recipe Print Recipe
Last year we went to Alaska for ten days, and when we were in Seward we spent one day deep sea fishing. We were able to catch and take home some halibut and are still working through it. This is one way that I have started using the halibut.
These fish cakes use simple ingredients and come together quickly. The lemon garlic aioli adds some creamy and fresh flavor to the fish cakes. These would be a great appetizer to serve when having guests over while you wait for dinner to finish up!
Halibut Fish Cakes with Lemon Garlic Aioli
A great snack or appetizer that utilizes fresh halibut and herbs.
Halibut Fish Cakes
- 1 1/2 Tablespoons finely minced chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1/2 cup minced onion
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly shredded gruyere cheese
- 1 large egg
- 1 cup cooked halibut, shredded or broken into small pieces
Lemon Garlic Aioli
- 1/2 cup mayonnaise
- 1/2 teaspoon minced garlic
- 1-2 Tablespoons lemon juice
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
Combine all ingredients except egg and halibut in a bowl and stir to combine. Lightly whisk the egg and add to the mixture. For the halibut, use your hands to shred/break the cooked fish into small pieces and add to the bowl. Using your hands, combine the mixture until it comes together. It will seem a little loose, but when you squeeze the mixture into a ball it should stay together.
Form into eight even balls and flatten into patties. Place on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake in the oven for 20 minutes, flipping the patties halfway through so that they brown slightly on each side. Serve warm with lemon garlic aioli.
For the aioli, combine all ingredients in a small dish and serve alongside the halibut fish cakes.