Grilled Whole Fish continued
November 14, 2019
The fish I grilled yielded two more meals, well actually three if you want to count the fish cakes that were pilfered by someone from the refrigerator.
The next day I made a killer green chili tartar sauce for the fish.
Equal amounts of mayonnaise and sour cream, half a small shallot, diced, half a Persian cucumber, diced, 2 tablespoons of diced green chilis, or to taste, a pinch of salt and a few grindings of fresh black pepper. (yep, the sour cream missed the photoshoot)
Taste and adjust for seasonings. If you can make it a bit ahead of time, let it sit in the fridge for a while then adjust the seasonings later.
That teamed up with some nice flaky fish and crips greens made for a great lunch.
But...it doesn't end there.
Leftover fish just screams fish cakes to me.
Of course, the fish cake was served with the green chili tartar sauce.
Use your favorite recipe but all I did was dice up some celery and a bit of onion, crunched up saltines and gradually added a beaten egg to bind it all together. I cooked them off in a skillet using a mixture of a little butter and olive oil.
I think I got my money's worth out of that fish.
And that's that!