Creole-Style Fish Cakes
with chipotle crema and corn succotash
Prep & Cook Time: 40-50 min.
Difficulty Level: Expert
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Eggs, Wheat, Soy
Add a bit of heat to your life, and a bit of the New Orleans flavors that are legendary (for good reason), with these flaky, filling fish cakes. You'll be shocked by how easy they are to make, and how well they form and fry. Shocked, but not surprised… when has Home Chef steered you wrong before? (There was that one meal back in 2015, but we don't talk about it anymore.)
In Your Box (serves 2)
- 1 Red Bell Pepper
- 1 Lime
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 2 tsp. Creole Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) 8O79A1PD
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using salmon filets, follow same instructions as tilapia in Step 1, baking, skin side down, until salmon reaches minimum internal temperature, 10-15 minutes. Let cool, 5 minutes. Discard skin.
Roast the Tilapia
Pat tilapia dry.Place tilapia on prepared baking sheet. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Let cool, at least 5 minutes.While tilapia roasts, continue recipe.
Prepare Ingredients and Make Crema
Coarsely crush crackers into crumbs.Halve lime. Juice one half and cut other half into wedges.Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.Stem poblano, halve, seed, remove ribs, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine sour cream and pesto (to taste). Set aside.
Form the Fish Cakes
Place cooled tilapia in another mixing bowl and shred into small pieces. Add crushed crackers, creole seasoning, mayonnaise, and a pinch of salt and pepper and thoroughly combine. Let rest, 5 minutes.After 5 minutes, stir mixture until it becomes slightly sticky. Form into four equally-sized fish cakes, about 3" in diameter.
Cook the Fish Cakes
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add fish cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side.Flip gently to keep fish cakes intact.Transfer fish cakes to a plate. Wipe pan clean and reserve.
Cook Succotash and Finish Dish
Return pan used to cook fish cakes to medium-high heat and add 2 tsp. olive oil. Add red bell pepper, poblano (to taste), and corn to hot pan. Stir occasionally until softened, 3-5 minutes.Remove from burner and stir in 2 tsp. lime juice, 1/4 tsp. salt, and a pinch of pepper.Plate dish as pictured on front of card, topping fish cakes with crema (to taste). Squeeze lime wedges over to taste. Bon appétit!
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