Halibut Croquettes with Basil & Roasted Red Pepper Sauce

Sometimes you just have those days... where you do a lot of awesome stuff. Today, I was full of awesome-productivity.  I went to work for a few hours, mowed the lawn (got some new blisters), made an awesome dinner, made two gift baskets for clients, and finished the book I am reading, 

Three Cups of Tea. (Great Book!)

My father in-law brought home fresh halibut from British Columbia, which I cooked last night, but had a ton of leftovers because this piece of fish was HUGE. Anyways, you probably don't have leftover halibut laying around, but this is worth buying some just to make this recipe. Sweet and tangy roasted red peppers go perfectly with this light flaky fish. The creamy red pepper sauce is healthy and full of fresh ingredients. It is really a perfect summer dish!

Halibut Croquettes with Basil & Roasted Red Pepper Sauce

2 cups cooked halibut, flaked

1 egg

1 green onion, thinly sliced

1 tablespoon lemon juice

1 tablespoon stone ground mustard

1 1/2 tablespoons mayonnaise

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 cup bread crumbs

2 tablespoons fresh parsley

1 tablespoon olive oil

1 tablespoon butter

Red Pepper Sauce

1 red pepper

olive oil

2 tablespoons fresh basil

1/4 cup plain yogurt

5-6 cherry tomatoes

1 tablespoon lemon juice

salt and pepper to taste

With a sharp knife, cut around the stem of the red pepper, removing core and seeds. Using a spoon or knife, remove the veins. Rub outside of pepper with olive oil and place on baking sheet. 

Broil at 450 degrees rotating every 5-7 minutes, until skin begins to bubble and char. Once all sides have bubbly, charred skin remove from oven and place pepper in a bowl. 

Cover bowl with plastic wrap, and let sit for 5-10 minutes. 

While pepper is cooling, place plain yogurt, basil leaves, cherry tomatoes, and lemon juice in a food processor or blender. Add salt and pepper to taste. 

Remove pepper from bowl and peel off skin, It should come off super easily, and if not, use a knife to help you!

Roughly chop pepper and add to food processor, pulsing until smooth and well blended. Place in refrigerator, until ready to serve.  

In a medium mixing bowl add egg, thinly sliced green onion, paprika, oregano, salt, pepper, garlic salt, mustard, mayonnaise, parsley, and bread crumb. 

Basically everything but the halibut. That would have been easier to say I guess....

Mix well.

Using a spatula, gently fold in halibut, only breaking up slightly. If you over-mix, the halibut becomes mushy and loses its flaky-goodness. Fold until bread crumb mixture is evenly distributed.

Using your hands, form into 3 inch patties. Place in refrigerator for 20 minutes to allow patties to become firm, and easier to handle. 

In a large pan heat 1 tablespoon of olive oil and 1 tablespoon of butter of medium-high heat. Place halibut patties in pan and cook for 4-5 minutes, flip and repeat on other side. Cook until golden brown. 

Top hot halibut croquettes with a generous spoonful of basil and red pepper sauce and enjoy!