Whitefish Croquettes with Lemon-Caper Aioli
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).