3 Sea Best Arrowtooth Flounder Fillets, thawed and diced
Zest of 3 lemons
2 tablespoons parsley
¾ cup parmigiano-reggiano cheese, finely grated
½ teaspoon cracked pepper
Oil for sautéing (or bacon fat if you have some on hand)
Optional
1 package arugula (as a bed for fish cakes)
Vinaigrette (to toss with arugula)
Fried eggs (to top fish cakes)
Instructions
Cook rice according to package directions with chicken stock and ½ teaspoon salt.
When rice has finished cooking and is still hot, pour into large bowl and add lemon zest, parsley, fish, remaining ¼ teaspoon of salt, pepper and cheese.
Stir rice well with a rubber spatula.
When mixture starts to become sticky, divide mixture evenly and press firmly into a 3-inch biscuit cutter mold.
Once cakes are molded, heat ¼ inch of oil or bacon fat in a cast iron pan; cook on medium to medium-high heat for 2-3 minutes on each side (or until golden).
Serve over a bed of arugula tossed in a light vinaigrette; if desired, top with a fried egg and grated parmigiano-reggiano cheese.
Notes
Shared with permission.
Recipe by NOLA Mommy at https://www.nolamommy.com/2012/04/seafood-at-sunset-with-sea-best-seafood-recipe/