Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
Foodandwine.com
Foodandwine.com
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1 large fresh red chile, minced
  • 4 large plum tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/3 cup water
  • 1 1/2 tablespoons chopped tarragon
  • Salt
  • 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/4 cup instant polenta
  • 1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 large egg, lightly beaten
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons canola oil

Instructions

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