Baja-Style Chili-Lime Fish Cakes

Instructions

1
Cook Within: Avoid pressing cakes together too tightly when forming. You want them to just hold together but stay delicate and flaky. “Pepita” is Spanish for “little seed,” and refers to pumpkin seeds that have been shelled and roasted. They add a tasty crunch (not to mention protein) when garnishing this salad.
2
Roast the Fish: Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish roasts, prepare
3
Form tilapia mixture into four evenly-sized fish: cakes, about 4” in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove cakes from heat and set aside. Repeat with remaining cakes, adding oil as needed.
4
Prepare the Ingredients: Core Roma tomato and cut into ½” dice. Zest both limes and juice one lime and half of second lime. Cut remaining half into wedges.
5
Make the Salad: juice, 2 tsp. lime zest, sugar, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Add arugula, pepitas, and diced tomato to bowl and toss. Set aside.
6
Prepare the Cakes: Once tilapia has cooled, shred lightly with two forks. Place panko breadcrumbs, mayonnaise, chili powder, 2 tsp. lime zest (reserve 2 tsp. for salad), 1 Tbsp. lime juice (reserve 2 Tbsp. for salad), ½ tsp.
7
Add shredded tilapia and mix until combined and: able to be formed into cakes.
8
Plate the Dish: Place a serving of salad on a plate. Add two fish cakes to plate. Serve with two lime wedges. twice. 1 Tbsp. is added to fish cakes, and 2 Tbsp. is added to twice. 2 tsp. is added to fish cakes, and 2 tsp. is added to the recipe before you start–we promise it will be time

Ingredients

Instructions