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.
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!