Halibut Cakes

These yummy halibut cakes work as an appetizer or as the main dish at any meal. Full of vegetables, full of flavor, they are very versatile, can be made ahead of time, freeze well, and you can choose to bake or pan-fry the cakes.

• Preparation Time: 35 mins
• Cooking Time: 21 mins
• Total Time: 56 mins
• Calories: 55 Calories

Ingredients

• 1 egg
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 2 cloves garlic, minced
• 1 carrot, diced
• ¼ cup mayonnaise
• ½ cup seasoned bread crumbs
• cooking spray
• ¼ teaspoon ground cayenne pepper (Optional)
• ¼ onion, diced
• 1 rib celery, diced
• 20 fluid ounces lemon-lime soda
• 1 pound halibut, cut into 1-inch chunks
• ¼ cup diced zucchini
• 1 teaspoon seasoned salt (such as Johnny's®), or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

Step 2

Fill a large pot with water and lemon-lime soda; bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain.

Step 3

Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic; cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top.

Step 4

Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper.

Step 5

Scoop halibut mixture onto greased baking sheet with a cookie scoop; flatten into cakes.

Step 6

Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.