Got some picky eaters in your house (maybe even your adult partner) who won't eat fish? Not even one bite, for health's sake? Well, this is a great way to fool them... we mean, enlighten them! After all, who doesn't love cake? These cakes combine tilapia, lime, chili powder, and panko to create flaky, cake-y perfection. Served atop a salad of arugula, pepitas, and tomatoes, this dish will create some fish lovers in your family, even if they have to be tricked into it.
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You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Fish
Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Place tilapia on prepared baking sheet and roast until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Carefully transfer fish to a plate and let cool 5-10 minutes.
While fish roasts, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ½" dice.
Zest both limes. Juice one lime and half of second lime. Cut remaining half into wedges.
Prepare the Cakes
Once tilapia has cooled, shred lightly.
Place panko, mayonnaise, chipotle seasoning, 1 Tbsp. lime juice (reserve 1 Tbsp. for salad), ½ tsp. salt, and a pinch of pepper to a mixing bowl.
Add shredded tilapia and mix until able to be formed into cakes.
Cook the Cakes
Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side.
Remove cakes from pan and set aside. Repeat with remaining cakes, adding oil as needed.
Make the Salad
In another mixing bowl, combine 1 Tbsp. lime juice, 1 Tbsp. olive oil, 2 tsp. lime zest, sugar, ¼ tsp. salt, and a pinch of pepper.
Add arugula, pepitas, and tomato and toss together.
Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!