Looking for a different way to eat your tilapia instead of just pan frying or baking it with a marinade or seasoning on it? Give this recipe a try for a nice change! You’ll be glad you did!
Dijon Fish cakes with Greens
4 6-ounce tilapia fillets
sea salt and black pepper
1/2 cup light mayonnaise (or Greek yogurt)
2 large eggs
2 tablespoons chopped fresh dill (I use 1 – 1 ½ TBSP. dried)
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko (I like to make my crumbs out of toasted Ezekiel bread)
2 tablespoons canola oil
2 tablespoons grape seed or olive oil
1 1/2 tablespoons red wine vinegar
5 ounces salad greens
- Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
- In a medium bowl, combine the mayonnaise (or Greek yogurt), eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and bread crumbs. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
- Meanwhile, in a large bowl, whisk together the grape seed (or olive) oil, vinegar, the remaining 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the salad greens and toss to combine. Serve with the fish cakes.