Grilled Fish Cakes

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a food processor, pulse fish until finely chopped but not mushy.

4. In a large bowl, combine breadcrumbs, mayonnaise, herbs, shallot, lemon zest, lemon juice, mustard and salt and pepper to taste. Add fish and mix until combined. Form mixture into 8 patties; wrap in plastic wrap and let chill in refrigerator for 1 hour. Wash hands after handling raw fish.

5. Place a sheet of foil over grill grate, large enough to hold all 8 patties and preheat to medium. Place patties on top of foil to use as a barrier between fish and grate; cover and grill until patties reach an internal temperature of 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 5 minutes per side. To finish with grill marks, remove foil, place patties directly on grill grate and grill for 1 minute per side.

6. Serve with your favorite salsa or olive tapenade.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!