Swordfish Cakes with Dijon Collard Greens

When conceptualizing this dish, I knew I wanted to combine the classic flavors served alongside fish – capers, Dijon, parsley, and lemon in a fresh way.  I decided to make some fish cakes out of the leftover oven-roasted parsley caper swordfish we ate the other day and serve them over some collard greens sautéed in a quick Dijon and vinegar sauce.  I made these swordfish cakes earlier in the day as a little study break and was pining over them for hours and hours before dinner time.  I wasn’t disappointed, because these were light and tasty thanks to the copious amount of herbs with a delightful crunch from the breading.  Served over the mustard-flavored collard greens, these fish cakes were real winners.

Swordfish Cakes with Dijon Collard Greens

Swordfish Cakes:

1/4 lb. leftover oven-roasted parsley caper swordfish (preferably with some of the sauce) (or swordfish, sautéed/oven-roasted/microwaved until medium-rare)

1/4 cup curly leaf parsley, roughly chopped

1/2 cup scallions, roots removed, whites and greens, roughly chopped

2 cloves garlic, smashed and peeled

1 tsp. capers

2 eggs, divided

1 cup bread crumbs, divided (I used French bread)

Kosher salt and freshly cracked black pepper

2 tbs. canola oil

1 lemon, quartered

Add swordfish, parsley, scallions, garlic, and capers to a food processor.  Pulse 15-20 times until well combined and all ingredients are chopped into small pieces, scraping down sides of bowl if necessary.

Remove to a medium mixing bowl.  Taste and season with salt and pepper as necessary.  Add one egg and mix together thoroughly with your hands.  Add 1/2 cup or so bread crumbs, a little at a time, until cakes easily form.  If necessary, add more bread crumbs.

Spread remaining 1/2 cup bread crumbs on a plate.  In a shallow bowl, beat remaining egg and season with kosher salt and freshly cracked black pepper.  Form fish mixture into 6 patties roughly 2″ in diameter.  Coat both sides of each first in egg and then in bread crumbs.  Set aside.

Heat canola oil in a 10″ cast iron skillet over medium-high heat.  Add fish cakes and sauté 5-6 minutes per side until golden brown and crispy.

Serve over Dijon collard greens with lemon wedges.

Dijon Collard Greens:

1 16 oz. bag chopped collard greens

2 tbs. whole grain Dijon mustard

1 tbs. white wine vinegar

1 tbs. olive oil

3 cloves garlic, minced

Kosher salt and freshly cracked black pepper

Bring a large pot of salted water to a rolling boil.  Add collared greens and boil 20-25 minutes until tender.  Drain thoroughly, pressing out excess moisture with a spoon if necessary.

Meanwhile, whisk together Dijon mustard and white wine vinegar.  Season with kosher salt and freshly cracked black pepper.

In a large non-stick skillet, heat olive oil over medium heat.  Add garlic and sauté 4-5 minutes until fragrant and tender.  Add collard greens and toss with Dijon and white wine vinegar.  Sauté 2-3 minutes to heat through and allow flavors to combine.