Tunisian Fish Cakes With Spicy Lemon And Paprika AÏoli Recipes

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TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)



Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover) image

This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze well too, and taste good cold. If you form larger patties, these make a great main dish.

Provided by blucoat

Categories     Whitefish

Time 30m

Yield 40 small fish cakes

Number Of Ingredients 17

2 lbs mild white fish fillets, cut into 1/2-inch cubes (such as orange roughy or halibut)
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal or 6 tablespoons breadcrumbs
1 large egg
10 -12 tablespoons olive oil, for frying
1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot spanish smoked paprika (Pimenton de la Vera, or 1 1/4 teaspoons hungarian sweet paprika and 1/4 teaspoon cayenne pepper)

Steps:

  • For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
  • Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
  • Arrange fish cakes on plates. Spoon aioli alongside and serve.

Nutrition Facts : Calories 95.8, Fat 6.8, SaturatedFat 1, Cholesterol 22.8, Sodium 173.9, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 4.7

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI



Tunisian Fish Cakes with Lemon and Paprika Aïoli image

Categories     Citrus     Fish     Onion     Appetizer     Fry     Passover     Ramadan     Kosher     Cilantro     Parsley     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 40

Number Of Ingredients 13

2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg
12 tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aioli

Steps:

  • Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
  • Arrange fish cakes on plates. Spoon aioli alongside and serve

SPICY LEMON AND PAPRIKA AïOLI



Spicy Lemon and Paprika Aïoli image

Categories     Condiment/Spread     Garlic     Side     No-Cook     Mayonnaise     Lemon     Spice     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (Pimentón de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • *Available from Tienda.com (888-472-1022; tienda.com).

SPICY LEMON AND PAPRIKA AIOLI



Spicy Lemon and Paprika Aioli image

Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.

Provided by kiwidutch

Categories     Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 5

1 1/2 cups mayonnaise
1/2 cup fresh lemon juice
6 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked spanish paprika (Pimentón de la Vera, or 1 1/2 teaspoons Hungarian sweet paprika and 1/2 teaspoon cayenne pepper)

Steps:

  • Combine all ingredients in small bowl; whisk to blend.
  • Season aioli to taste with salt and pepper.
  • (Can be made 1 day ahead. Cover and refrigerate.).

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