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Smoked Marlin Fishcakes

Smoked Marlin Cakes with Hawaiian Kiawe Smoked Chili Salt and Trittata Sauce

Created for Aloha Spice Company by Kaua'i Chef, Michael Simpson

Serves 4


2 cups flaked smoked marlin

1 Tbsp chopped Italian parsley

2 Tbsp minced chives

1 Tbsp Hawaiian Kiawe Smoked Chili Salt

Freshly cracked black pepper

1 tsp lemon zest

1 beaten egg

1/4 cup cream

1 cup bread crumbs

4 Tbsp extra virgin olive oil 



In a large bowl mix all ingredients except the olive oil with half of the bread crumbs, gently folding in the fish at the end to keep its visual appeal. 

Form eight balls from the mixture

Flatten into 1/2” thick disks and dredge in the remaining bread crumbs.

Saute the fishcakes in the olive oil in batches till golden on each side and set on a paper towel to rest.

Serve with Trittata Sauce spooned alongside and a sprig of fresh basil and lightly garnish with ‘Alaea Red Hawaiian Coarse Sea Salt 


For the Trittata Sauce

1/2 cup extra virgin olive oil

1 Tbsp chopped fresh basil

1 Tbsp chopped Italian parsley

1 anchovy minced

1 tsp. lemon zest

1/2 tsp coarsely ground black pepper

Combine and rest 2 hours for the flavors to mature



Smoked trout or salmon can be used just as well although the marlin has a teriyaki tone of ginger and soy as a marinade which is interesting

Light and slightly smokey it pairs perfectly with the Trittata sauce which is both, salad or sauce as noted here. Very similar to Chimichurri.