Whitefish Croquettes with Lemon-Caper Aioli

Serves 6
  • 1 cup mayonnaise, divided
  • 1/4 cup finely chopped fresh Italian parsley, divided
  • 1 tbsp. fresh squeezed lemon juice
  • 2 tsp. finely minced capers
  • 3 cloves garlic, finely minced, divided
  • 6 tbsp. Kowalski's Extra Virgin Olive Oil, divided
  • 1 lb. halibut (or other firm white fish) fillet(s)
  • 2 cups Italian seasoned breadcrumbs, divided
  • 1 cup chopped green onion
  • 2 tbsp. flour
  • 1 ½ tsp. fresh grated lemon zest
  • 3/4 tsp. kosher salt
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper
  • 2 eggs, lightly beaten

In a small mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 tbsp. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1" thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 cup breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3" across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.

Note: To serve as an appetizer, shape the fish mixture into 32 cakes (about 1 ½" across).