Seafood has found a welcome home in a number of overarching trends, from the snackification of menus to an exploration of global flavors
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
“These fish cakes offer vibrant flavors in a shareable way,” says Stephen Gerike, commercial foodservice marketing representative for the Alaska Seafood Marketing Institute.
Starring Alaska sole (or flounder), they’re flavored with za’atar, lemon zest, cilantro, parsley and mint, and served with a tahini dipping sauce. “The tahini has fresh, sweet herbs and lemon juice to create a nutty, pungent and well-balanced condiment that goes well with the mild flavor of the fish cakes,” says Gerike.
“It adds even more good fat to this fresh, healthy dish.” Chefs are embracing tahini, that creamy sesame paste common in Levantine cooking, using it as a dip, spread or base, then adding intriguing flavors to round it out.
This version works perfectly with fish cakes. “Using a mild white fish as the base of a fish cake allows operators to create a profitable and healthy protein option,” he says.
He also points out the versatility, saying the profile can easily move to Southeast Asian by using lemongrass, fish sauce, ginger and cilantro, or Japanese by adding sweet soy, soy sauce and furikake.
Get the recipe for Middle Eastern Alaska Fish Cakes With Green Tahini Sauce
