Ingredients

• 12 oz fish fillets (snapper, mahi, halibut, or cod), thawed
• ¼ cup fresh green onions, finely chopped
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 tablespoons cornmeal
• ¾ cup panko breadcrumbs
• 1 egg (or ¼ cup egg substitute)
• ¼ cup light mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lime juice
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons canola oil

Prep

• Pat fish dry with paper towel; cut into ½-inch-pieces.
• Chop green onions and parsley.
• Place cornmeal on plate.

Steps

1. Combine all ingredients (except cornmeal and oil) until blended. Shape mixture into eight ½-inch-thick patties. Coat both sides of fish cakes lightly with cornmeal; press with fingertips to evenly coat (wash hands).
2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil then add fish cakes; cook 2-3 minutes on each side or until golden and 145°F. Drain on paper towels. Top with Green Goddess Tartar Sauce and serve.

Ingredients

• 2 tablespoons fresh Italian parsley, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• ½ avocado
• 2 oz Deli goat cheese
• 2 tablespoons light mayonnaise
• 2 tablespoons light sour cream
• 1 teaspoon fresh lime juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Prep

• Chop parsley and tarragon.
• Mash avocado and goat cheese until smooth.

Steps

1. Combine all ingredients until well blended.
2. Chill until ready to serve.