Polenta-Crusted Fish Cakes with Spicy Tomato Sauce

 


Polenta-Crusted Fish Cakes with Spicy Tomato Sauce

Ingredients

Sauce

1 tablespoon extra-virgin olive oil

6 garlic clove (minced)

1 large fresh red chile (minced)

4 large plum tomatoes (chopped)

1 tablespoon tomato paste

⅓ cup water

1 ½ tablespoons chopped tarragon

Salt

Fish Cakes

¾ pound Yukon Gold potatoes (peeled and cut into 1-inch chunks)

¼ cup instant polenta

1 ½ 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 ½ teaspoons ground cumin

1 large egg (lightly beaten)

½ teaspoon crushed red pepper

2 tablespoons canola oil

Directions

In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat until fragrant, about 3 minutes. Add the tomatoes and cook over moderate heat until thickened, about 10 minutes. Stir in the tomato paste and water and simmer for 2 minutes longer. Add the tarragon and season with salt.

In a saucepan, cover the potatoes with water and bring to a boil. Boil over moderately high heat until tender, about 7 minutes. Drain well and lightly mash the potatoes with a fork.

Spread the polenta in a pie plate. In a food processor, combine the fish, garlic, parsley, cilantro, salt, cumin, egg and crushed red pepper and pulse until the fish is coarsely chopped. Transfer to a bowl and fold in the potatoes. Form the mixture into twelve 2-inch cakes (1/2 inch thick); coat with the polenta.

In a large nonstick skillet, heat 1 tablespoon of the oil. Add half of the fish cakes and pan-fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Transfer to a platter. Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark. Serve the fish cakes hot or at room temperature with the warm tomato sauce.

 

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