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Pineapple Basil Fish Cakes and Avocado Cilantro Lime Slaw (Gluten Free and Dairy Free)

Yummy fish cakes. Cool tangy avocado cilantro lime slaw. Yay, no mayo!

As one who grew up not eating fish very often, I sure love it as an adult. Not only is it yummy and versatile, it also cooks in record speed and is one of the most healthful animal protein sources that I know of. I love playing with sweet fruit flavors in my recipes and complimenting them with fresh herbs and spices. My favorite herb has got to be basil. Lots and lots of fresh FRESH basil. If it isn’t large quantities of garlic and onions, I am probably using fresh basil more than any other ingredient. I just wish I could keep my plant alive so I didn’t have to keep buying it at the store. I know, I know…Woah is me.

Just as I was finishing up my last post (Low Calorie Shrimp Jambalaya with Egg Noodles), I was trying to think of what I wanted to make for dinner next. I was feeling void of inspiration for a short moment. A cloud of anxiousness covered me…. suddenly I feared that my blog would only EVER (E-V-E-R!!!) have four posts (at least it’s more than the first blog I started). Ok, ok I am slightly embellishing the feeling I had. One thing that I love about cooking and food is that I am pretty much ALWAYS thinking about it, so it doesn’t take me long to come up with my next recipe (thus why I keep a notepad on my phone to keep notes of dishes I want to make).  There is actually a running joke in my family that whenever we eat together, I have always said, “You know what we should have had?” It’s not that whatever we are ever eating isn’t worthy of praise and interest at that very moment, I am just always forward thinking and onto the next… meal.

And… back to the topic at hand. Fish.

Fish cakes are easy, yummy and a great way to mix up the normal fillet routine. You can use fresh or previously frozen fish in nearly any variety… salmon, cod, halibut, tilapia and lots more. Plus the ingredients you put into them can be changed up to suit your fancy, but you’ll definitely want to try my recipe to get you on your way to fish cake fanaticism. The slight sweetness of the pineapple coupled with the herby basil notes and then topped with the creamy lime cilantro dressing and crunch from the slaw make for a wonderful taste combination. The slaw also absolutely does not have mayo in it, because like you will soon come to know… I LOATHE MAYONNAISE! I find it vile and so gross, so I find ways around using it, or just don’t use it at all. You’re welcome, the calories weren’t welcome in this recipe anyways.

Oh, and did I mention this recipe is dairy free and gluten free! Yeah, well it is… so also healthier, so eat up!

If you buy fish when it is on sale or in the frozen fillets, you can save big money. We happen to buy almost all of our groceries at Grocery Outlet. Most people are amazed at that, because we certainly don’t survive off Ramen and Hamburger Helper in this house, that is for sure. We definitely are on a budget, and I am able to buy an assortment of fresh and frozen organic produce most of the time as well as wild caught fish for usually about half the price of normal grocery stores. I just love it there, and they have a fairly decent wine selection too.

Tools needed:

Food processor
Zester
Knife
Mandolin Slicer (optional – I don’t have one so I didn’t use it, but if you do it will make your life that much easier to thinly slice the cabbage into airy crisp goodness)

Servings: 4

Pineapple Basil Fish Cake

Ingredients:
8 oz. fresh or canned pineapple, drained as much as possible
1 garlic clove
1/2 tsp kosher salt, or more to taste
1/2 bell pepper, cut up (any color will do)
FRESH basil – a large handful
pinch of red chili flakes
zest from 1 lime
1 lb. fish thawed, skin removed (salmon, cod, halibut, tilapia… your choice)
1 Tb. vegetable oil (I tried to use EVOO but found that it started smoking when cooking)

Avocado Cilantro Lime Slaw (NO MAYO! YAY!)

Ingredients:

1/4 – 1/2 cabbage, shredded airy thin (mandolin slicer can assist here, but I just used a sharp knife)
1 small ripe avocado
juice from 1 lime
large handful cilantro
1 clove garlic
pinch kosher salt
Extra Virgin Olive Oil – Enough to thin out the dressing mixture

Steps

1. Start assembling the slaw first. Put the shredded cabbage in a medium bowl.

2. Plug in food processor. Scoop flesh of avocado into food processor, lime juice, cilantro, garlic and kosher salt and blend until smooth. Drizzle EVOO into processor until thinned enough that it can be mixed into slaw to dress cabbage. Taste and adjust seasonings accordingly.

3. Scoop dressing out of processor and toss with shredded cabbage until covered. Place into fridge while assembling rest of meal.

4. Rinse out food processor to begin preparing fish cakes.

5. Put pineapple, garlic, kosher salt, bell pepper, basil, chili flake, lime zest in processor and blend until combined and finely pureed. Add fish and again pulse until incorporated with other ingredients.

6. Heat frying pan on medium high heat with 1 Tb. vegetable oil.

7. Scoop out 1/4 cup of fish mixture and place into heated frying pan. Press the fish mixture down to form a patty. Cook about 1 minute each side. Take out and place on a plate with paper towels to soak up excess oil.

8. Plate fish cakes and top with a heavy helping of slaw. Enjoy!

Note: We made mashed potatoes seasoned with my cajun spice mix as the other side for this. These weren’t GF/DF, so I omitted them from the post.

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Whiskey Caramel Cinnamon Rolls with Fireball Cinnamon Whisky

whiskey. caramel. carbs. What else do you need?

This dessert… or breakfast… or snack (it’s ok, I won’t judge you even if you eat it for dinner) was inspired first by my love for a good bread pudding. I love me some bread pudding with yummy, warm and gooey whiskey carmel sauce. If it’s on the menu at a restaurant I have probably had it. I’d venture to say that there is few things better in this world. A few weeks ago I also had one fierce craving for cinnamon rolls, but I didn’t dare indulge my craving unless I was going to have a decent cinnamon roll at best (I could have fallen hard for even one of those mall cinnamon rolls.. yep you know the one). On a recent trip to the liquor store with my hubby, I got a mini bottle of Fireball Cinnamon Whisky. I had never tried it, but after rave reviews from friends and my hubs, I thought I better try it. But did I drink it? No. I made the best cinnamon rolls with it.

I must confess that I am not much of a baker. I tend to steer towards cooking as it inherently more creative and allows for more trial and error than baking does. But I do love a good challenge and up until this post I had never made my own homemade cinnamon rolls. I relied on a heavy dose of Alton Brown for the dough recipe and altered a whiskey caramel sauce recipe with the Fireball Cinnamon Whisky – so I can’t take complete credit for it, however, I have yet to find this recipe anywhere else. I learned a lot about baking for this post and if it wasn’t for a dear friend who held my hand (through the phone) and held back my tears as the dough nearly didn’t rise, this may not have become a success.

I am now hooked on making homemade cinnamon rolls and have a few new ideas up my sleeve for next time. Enjoy!

You can watch the video here to prepare the dough: Alton Brown’s Overnight Cinnamon Rolls

Ingredients

Dough (courtesy of Alton Brown from Food Network):

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Note: I mixed up this recipe by adding a few dashes of vanilla over the sugar mixture and I chose to add chopped walnuts on half of the dough after I rolled it out (to see if we liked it better with or without nuts). Perhaps next time I make this I will experiment with a lil’ orange zest.

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

Fireball Cinnamon Whisky Caramel Sauce: 

  • 1/4 cup of butter (1/2 stick)
  • 1 cup packed brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 cup Fireball Cinnamon Whisky
  • 6 Tbsp heavy cream

Combine the first four ingredients in a sauce pan and boil for 2 minutes.
Turn off the heat, stir in the cream.
Drizzle Drench rolls in this delicious sauce and enjoy.

Note: This sauce will make enough for about 6 of the rolls. It is so good you will want to double the sauce recipe above so you have enough for all of the rolls. Since there is just 2 of us in our house and the sauce is made so quickly, I chose to make the sauce two different times (the first night we had it for dessert and the next night we finished them up).

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