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Fish Cakes and Lemony Salad

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

15 minutes


4 servings


1  Tbsp.  H-E-B Extra Virgin Olive Oil

*  Juice of one lemon

1/2  tsp.  H-E-B Dijon Mustard

1  bag (12 oz.) H-E-B Wild Alaska Mahi Mahi or Cod Fillets

1  H-E-B Large Egg, beaten

1/4  c.  Hill Country Fare Real Mayonnaise

1/2  c.  thin sliced green onions

1/2  tsp.  Hill Country Fare Cayenne Pepper (optional)

1  tsp.  Italian herb seasoning

2  slices H-E-B Bake Shop® Split Top Bread, toasted and processed to crumbs

2  Tbsp.  Hill Country Fare Canola Oil

1  bag (6 oz.) H-E-B Ready, Fresh, Go!™ Spring Mix

1  lemon, thin sliced

*  Salt and pepper


Combine olive oil, lemon juice, mustard, and 2 tablespoons water in a salad cruet and shake to combine. Set aside.

Remove fish fillets from the package and place in a microwave-safe dish. Cover with plastic wrap and microwave on high power for 4 minutes or until fish flakes easily (do not overcook). Allow fish to cool and flake it with a fork.

Combine flaked fish, beaten egg, mayonnaise, green onions, cayenne pepper (if desired), Italian seasoning and bread crumbs in a large mixing bowl. Form the mixture into 4 cakes and place on a foil-lined sheet pan.

Heat a heavy-bottom skillet for 3 minutes over medium heat. Add oil and fry the cakes two at a time for about 2 minutes on each side. Place on paper towels to drain.

Place spring mix and seafood cakes on individual plates, garnish with lemon slices,and serve with the dressing.
Nutritional Information
Calories: 350, Total Fat: 24g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 290mg, Carbohydrates: 14g, Sugar: 4g, Protein: 19g
My H-E-B Texas Life Magazine

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