Scalibut Cakes with Caper-Lime Aioli


So, you know the deal. November rolls around and you start receiving the 800 magazines in your mailbox to get you to buy the wares around the world. Recently, I received one that was promoting Alaskan salmon and halibut. Within that book, there were these scalibut cakes…OK, I’m a sucker. The name got me. I started reading about them, and apparantly, there is this great place that created this great recipe created back in 2004 at Café Olga, on Orcas Island, by owners Bobby Olmsted & Bev Simko. Now, of course, I don’t know their secret recipe, but I used them as inspiration for my paleo-version of this incredible dinner of Scalibut Cakes with Caper-Lime Aioli. Thanks Bobby and Bev!

Some other Cavegirl Cuisine recipes that you may enjoy:
Curried Shrimp Cakes
Prosciutto-Breaded Salmon Croquettes
Crab and Bacon Baked Fritters
Scalibut Cakes with Caper-Lime Aioli

Scalibut Cakes with Caper-Lime Aioli

Ingredients

  • Poaching Section:
  • 1 small onion, rough-diced
  • 1 tablespoon avocado oil, or preferred cooking oil
  • zest and juice from one lime
  • 2 cups chicken or veggie broth
  • squirt of preferred hot sauce
  • 3-4 cloves of garlic, peeled and quartered
  • 3-4 sprigs fresh dill
  • 1 pound halibut
  • 3/4 pound sea scallops
  • Caper-Lime Aioli
  • 1/2 cup homemade or high quality mayo
  • 2 tablespoons capers
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon freshly grated horseradish
  • 1/8 teaspoon sea salt
  • juice from 1/2 lime
  • Cakes:
  • 1/4 cup red bell pepper, minced
  • 2 tablespoons dill, minced (and additional for garnish, optional)
  • 1/4 cup parsley, chopped
  • 1/4 cup cassava flour
  • 2 large eggs, whisked
  • 2 tablespoons homemade or high-quality mayo
  • 2 tablespoons freshly grated horseradish
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon smoked paprika

Directions

  1. In a 12-inch skillet, heat oil and onions over medium heat until onions are translucent. Add lime, broth, hot sauce, and garlic. Bring to a boil. Cover and simmer for 10 minutes.
  2. In the meatime, place scallops and halibut on paper towels and pat dry. Season with salt.
  3. Place scallops in the skillet. Simmer for 1 minute. Remove scallops from the broth and set aside.
  4. Add halibut to the skillet. Simmer covered for 9 minutes. Remove halibut from broth mixture and set aside.
  5. Let scallops and halibut cool to room temperature. Flake halibut in a bowl (discard the skin). Finely chop the scallops. Add to the halibut.
  6. Stir in bell pepper, dill, parsley, cassava flour, eggs, mayo, horseradish, pepper, salt, and paprika. Set aside.
  7. Now, let’s make the dipping aioli sauce! Stir all of the ingredients together and refrigerate covered until ready to use.
  8. Form into 2-inch balls (about the size of a ping pong ball). Place in a lightly greased hot (medium-high) skillet. Lightly press down on the scalibut ball to form a patty. Cook until each side is browned. Drizzle oil in the skillet between rounds.
  9. Serve Scalibut Cakes with sauce.
  10. Enjoy!


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