Halibut & Shrimp Cakes!

The halibut fishing from Alaska to California’s Channel Islands has been good this year. While the firm, white flesh of both Pacific and California halibut take well to just about any cooking style, here’s a fun way to make some good grub with your left-overs: Halibut & Shrimp Cakes.

This one comes from our pal Scott “The Sporting Chef” Leysath, inter-galactic wild game cooking stud and co-host of the popular TV show, Hunt Fish Cook.

“This recipe works just as well with uncooked fish as it does with cooked leftovers, although the cooked fish is a bit easier to work with,” he says. “Treat the cooked, flaky halibut as you would crab meat. Make sure that it’s thoroughly dry, not soggy, before you start assembling the cakes or they will fall apart when cooked. If the fish is uncooked, finely dice with a knife or flake with the tines of a fork.”

Halibut & Shrimp Cakes

4 servings

2 cups halibut fillet, flaked or chopped into pea-sized pieces
8 large shrimp, peeled, deveined and butterflied – do not remove the shell from the tail!
2 – 3 tablespoons flour, seasoned with salt and pepper
1 large egg lightly beaten
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup Japanese breadcrumbs (or substitute any breadcrumbs)
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1 teaspoon Old Bay Seasoning
olive oil

1. Dust chopped halibut and both sides of the butterflied part of the shrimp with the flour mixture.
In a separate bowl, combine remaining ingredients except olive oil and mix well. Add halibut to bowl and mix well. Mixture should be the consistency of moist cookie dough. If it’s too wet, add a little more breadcrumbs. Too dry, more mayonnaise.

2. Divide mixture into 4 equal portions. You’ll make 2 cakes from each portion. Take half of one portion and press into a ball around the floured portion of a shrimp, leaving the tail of the shrimp exposed. Form into a cake, about 3/4-inch thick. Make sure that the cakes hold together and don’t fall apart. Repeat the process to make 8 cakes.

3. Heat a thin layer of olive oil in a large skillet over medium heat. Add the 8 cakes and lightly brown on both sides until just cooked. If you use uncooked halibut, first lightly brown the cakes in the skille and then finish cooking them in a preheated 350 degree oven for 5 – 6 minutes.

4. Serve immediately and top with your favorite sauce – lemon aioli, cocktail sauce, tartar sauce, etc.