recipe ingredients
12 oz. skinless white fish fillets (such as haddock or cod)
1 egg, beaten
1/4 cup fine dry bread crumbs
2 Tbsp. finely chopped onion
4 tsp. light mayonnaise or salad dressing
1 Tbsp. Dijon-style mustard
1 Tbsp. snipped Italian parsley
1 tsp. finely shredded lime peel
1/4 tsp. salt
2 Tbsp. cornmeal
1 Tbsp. cooking oil
Green Goddess Sauce:
1/4 cup nonfat plain yogurt
1/2 cup light dairy sour cream
3 Tbsp. snipped fresh tarragon
2 Tbsp. snipped fresh chives
2 tsp. lime juice
1 clove minced garlic

recipe directions
Cut fish into 1/2-inch pieces. Set aside. In a medium mixing bowl combine egg, bread crumbs, onion, mayonnaise, mustard, parsley, lime peel, and salt. Add fish; mix well. Form mixture into twelve 1/2-inch-thick patties, about 2 1/2 inches in diameter. Coat patties with cornmeal. In a large nonstick skillet or on griddle, heat oil. Add half of the fish cakes. Cook over medium heat for 2 to 3 minutes per side or until fish just flakes when tested with a fork and patties are gold. Repeat with the remaining cakes.

For sauce: Combine yogurt, half of the sour cream and the tarragon in blender and process until smooth. Stir in remaining ingredients. For each serving, place three fish cakes on a plate along with 2 tablespoons Green Goddess Sauce. Save remaining sauce for another occasion or server over salad greens.

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