Grilled Whole Fish continued

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.

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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)

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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. 

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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. 

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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!