2 7 oz frozen halibut steaks
4 oz roasted garlic (5 cloves) roast in olive oil on low heat until golden brown save oil to saute the cakes
2 Tablespoons ginger grated
1\2 cup chopped cilantro
1\2 chopped jalapeno, seeded
juice of one lime
1 4 oz pkg oriental black beans (be sure to rinse before use)
2 cups Panko Japanese bread crumbs
2 ripe oranges
2 oz orange juice concentrate
2 oz olive oil
Method
In a mixer place your frozen Halibut (by the way you can use any fish that you like as long as it is a semi firm fish) and pulse for a few seconds until the fish is in small pieces. Remove from mixer and place in a bowl. Add all of the above ingredients, excluding the last four ingredients, mix by hand for about five min.
Preparation
After you have mixed then you you need to get set up. You will need one medium saute pan, a dash of oil and a spatula.
Using a 2 ounce ice cream scooper, form the mix into small rounds and set aside. In a large bowl place your Panko bread crumbs and roll the rounds to coat them. Set aside.
Sauce
Quarter the oranges and remove any seeds. In a hot saute pan, use roasted garlic olive oil and saute oranges until soft. Add the orange juice concentrate and reduce on a medium heat for approximately 8 minutes. (uncovered). Remove fresh oranges and discard. Set aside the sauce.
Preparation of Cakes
Use remaining olive oil, on medium high heat in saute pan, place cakes in pan and using spatula, gently press down to make the cakes flatter, about 1/2 inch tall. Saute for 3 minutes each side, only turning once. These are to be served immediately.
Presentation
Place cakes in the center of a round plate (2 cakes per plate). Drizzle sauce around the cakes, not on them. (You want the cakes to remain crispy on the outside). Suggestion: Use an herb such as basil or parsley and sprinkle around the plate after the sauce is drizzled.
Wine Suggestion:
Chardonnay
Make an entree instead of appetizer:
To make this an entree, simply add herb roasted potatoes and sauteed spinach.
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