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Ingredient
Creole Fish Cakes with Chipotle Crema
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Ingredient
2.5 tbsp
mayonnaise
1
lime
1/4 cup
sour cream
1 tbsp
chipotle pesto
2 tsp
creole seasoning
4 oz
corn kernels
12 oz
tilapia filet
Cooking instructions
* Step 1
Preheat oven to 400. Roast tilapia for 8-10 minutes. Set aside to cool.
* Step 2
Combine sour cream, pinch of salt, and pesto to make the crema.
* Step 3
Combine crackers, shredded tilapia, creole seasoning, mayonnaise, salt, and pepper. Allow to sit for at least five minutes before forming patties. Cook in a pan on med-high heat with olive oil for 2-3 minutes on each side, until browned.
* Step 4
In the same pan fish cakes were cooked in, add 2 tsp olive oil, red and poblano peppers, and corn. Cook, stirring occasionally, on med-high heat for 3-5 minutes. Stir in lime juice from half a lime (save other half for garnish wedges). Serve with crema.
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