Ingredients:

• 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

Directions:

• 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

Option:

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.