Fish Cakes with Garlic-Caper Roasted Mushrooms

Good morning, readers and welcome to another fantastic week! Today in Raleigh is a comfortable 82 degrees with 90% humidity! I hope you can detect my sarcasm. I cannot wait until the South gets the memo that we're in Fall now - I want to break out my scarves, sweaters and UGG Boots pronto.


Anywho, I'm trying very hard to stick to my meal plans and use all ingredients I buy. This can result in some delicious albeit strange-sounding combinations - like my Fish Cakes with Garlic-Caper Roasted Mushrooms!




Served with a 2017 Chateau Rochecolombe 

Since the mushrooms took longer to prep/cook I'll give you that recipe first. I took this recipe from an issue of Cooking Light magazine from last year.


Garlic-Caper Roasted Mushrooms


18 oz Baby Bella mushrooms, cleaned, stemmed and halved
Salt and pepper, to taste
3 Tbsp capers, drained
2 Tbsp salted butter, melted
2 garlic cloves, minced
1 Tbsp lemon juice
1 Tbsp dried parsley, or 2 Tbsp fresh chopped parsley


Preheat oven to 450. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.


Arrange the halved mushrooms cut-side down on the baking sheet and season with salt and pepper. Roast in the oven for 20 minutes.


While your mushrooms are roasting, combine the capers, butter, garlic, lemon juice and parsley and set aside until the 20 minutes are up.


Drizzle the butter mixture over the roasted mushrooms and bake for an additional 10 minutes.


Cooking Light suggests this recipe serves 6 - Nate and I both cleaned our plates so keep that in mind if you're hoping to serve this for a crowd. The mushrooms are meaty and have a magnificent umami flavor. The capers are a great little briny treat to pop in your mouth and break up the savory and salty flavor of the mushroom.


Fish Cakes


1/2 onion, diced
3 garlic cloves, minced
12-15 oz canned/pouched fish (I used a mixture regular chunk light tuna, flavored salmon and flavored tuna)
2 Tbsp roasted and chopped green chile, drained
1/4 C flour
1/4 - 1/2 C seasoned breadcrumbs
1 egg, beaten
1/2 C plain non-fat Greek yogurt
Salt and pepper, to taste
1 Tbsp lemon juice
2 Tbsp olive oil
Chipotle aioli (recipe to follow)


In a bowl, combine all ingredients and mix thoroughly. Add more breadcrumbs if the mixture looks too wet to stick together.


Heat olive oil in a skillet over medium heat. Use a 1/2 C scoop to form fish patties. Cook in oil for 5-6 minutes per side. When both sides are cooked, remove to a plate and set aside. Repeat with remaining ingredients.


This recipe yielded 6-1/2 C portioned fish cakes. We each ate 2 at dinner, which means I have 2 leftover for my lunch today! I'm going to eat them cold over a fresh salad. Sounds yummy, right?


Somehow, even though I used different types and flavors of fish, the cakes came out tasting wonderful and there were no competing flavors - which I was actually pretty nervous about.


Chipotle Aioli


4 chipotle peppers, diced
3 Tbsp adobo sauce
1/2 C plain non-fat Greek yogurt
1/4 C mayonnaise
Salt and pepper, to taste
1 Tbsp lemon juice
1 Tsp garlic powder


Mix all ingredients in a bowl until fully combined. Taste check and drizzle over fish cakes.


The aioli was a great addition to this dish. It was spicy, smoky, lemony and paired well with the fish cakes and the mushrooms!


Stay tuned for tonight's dinner - Pumpkin Sage Ravioli with Toasted Pinon Nuts and Brown Butter-Sage Sauce! Happy eating!