Recipe:
Halibut Cakes with Chipotle Mayo or Homemade Tartar sauce

• 2 lbs. Halibut
• salt & pepper
• 1 lemon
• 2 cup dried breadcrumbs 1cup for mixture
• 1 cup for rolling 2 large eggs (beaten)
• 1/2 cup fresh cilantro
• 6 green onions, finely chopped
• 1/2 each red & yellow peppers
• 2 jalapeno peppers, to seed or not to seed, want it hotter use seeds
• 2/3 cup of real mayo (I use chipotle mayo)
• 1/2 tsp each salt & fresh ground pepper. 2 cup or more VEG oil for cooking

Chipotle Mayo

• 2-4 chipotle's (depending how hot you like it)
• 2 cups mayo / blast in blender or hand blender (I use chipotle mayo for Halicake recipe)

Homemade Tartar Sauce:

• 2 dill pickles
• handful bread & butter pickles
• 1 shallot or 1/4 small purple onion all finely chopped!
• Add 3 or so TBSP apple cider vinegar
• squeeze fresh lemon
• 1 cup real mayo
• fresh ground pepper mix to taste
• Want to kick it up a notch can add fresh chopped dill, chopped capers, grated lemon rind, a dash of Dijon mustard.

Directions

1. 350 Degree oven
2. In a baking dish sprinkle salt and pepper on halibut add lemon slices and cover
3. Bake for aprox. 30 mins, depending on thickness until done.
4. Cool then flake in a large bowl.
5. Finely chop Cilantro, green onions, red, yellow a jalapeño peppers.
6. Add to bowl also beaten eggs, breadcrumbs and mayo.
7. I like to chill cake mixture in fridge before forming mixture into 2-inch balls flatten into cake shape. (I use a cookie dough scoop to form balls) Makes about 24-36 small thick cakes, depending on if you added prawns or crab!
8. Then roll in extra bread crumbs, shake off excess.
9. HEAT OIL in Large Skillet medium heat (medium towards high heat depending on stove)
10. Cook cakes in batches about 2-3 min. a side until golden brown. Drain on cookie rack or paper towel serve hot or let cool put in fridge

Also FREEZES well. I double recipe to freeze. Thaw & Reheat in oven 350 degree oven for 10-15 minutes!