These Curried Halibut Cakes with Apricot Ginger Dipping Sauce was a completely last-minute idea. They’re so good I sort of impressed myself. And I’m not easily impressed with myself.
No, I’ve got the perfection disease. It gets the best of me sometimes. I battle it daily. I suppose my perfectionism is due to my desire that every home chef who makes one of my recipes experiences as much palate-induced joy in the food as I do.
I think you might have a smidgen of palate-induced joy when you taste these lovely little cakes.
Fresh halibut is in season right now in the Pacific Northwest. It is gorgeous! It’s always prettiest during the first of the season when it comes in fresh off the boats. The color is a brilliant shade of white and it glistens like only fresh fish can glisten. I can’t seem to get enough halibut during the spring and early summer.
I found the halibut on sale at the market over the weekend and I decided I needed to make at least two meals with this beautiful fish. I pan cooked all of it and saved about 3/4 pounds cooked halibut. I thought I’d make a halibut salad or a spring fish stew with the leftovers.
But then I thought about how much I wanted a halibut curry and decided Curried Halibut Cakes with Apricot Ginger Dipping Sauce will be perfect. Yes, I know, my brain works a little differently. Most people plan these things, but I like to live by the seat of my food-loving pants.
If you’re not crazy about apricot or ginger, these Curried Halibut Cakes are also divine with a mango chutney. The cakes come together easily and cook quickly. And because the halibut is already cooked, they don’t take long to brown and warm through. I serve them warm with the dipping sauce or chutney. But honestly, I’ve eaten a few right out of the fridge and they were still delicious.
Enjoy this little taste of spring!
Delicious Wishes and Loads of Love,