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.”Click here to read more…