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  • Writer's pictureMechelle

Grouper Fish Cakes with Pineapple Salsa

Updated: Aug 28, 2018

There are few dishes you can guarantee I will look for, and often times, order from a restaurant menu: a vegan or vegetarian option, spinach dip and crab cakes! I find the crab cake appetizer to be so delicate and refined: fulfilling its intent of whetting the appetite. Its flaky texture, crispy, golden outer shell and infused with the light flavor of fresh lemon (or paired sauce), delights my mouth with each bite.

With such an appreciation for this fare, it was the one I wanted to begin our Pescatarian recipe series with; adding a more spherical shape to the traditional pancake-like resemblance as well as a Caribbean flare by topping it with pineapple salsa. These will add to a house-warming event, club meeting or solo rest and relaxation session on the patio with cider (or your favorite refreshment)

Fish Marinade

Prep Time: 5 minutes

Cooking time: 10 minutes (marinate for a minimum of 30)

Total time: 15 minutes


3 Fish Fillets (10/12oz. each), cleaned (with scales and bones removed)

2 tsp.Thyme, fresh

1 tsp. 'Spark' (sea salt & scotch bonnet mix) by Firehouse Spice Co.

½ tsp Black Pepper

½ tsp Cayenne Powder

3 Garlic Cloves, minced

2 Tbsp. Olive Oil


Mince garlic cloves and put aside.


Place fish fillets in a glass or plastic bowl, add oil and other ingredients. Let marinade for a minimum of 30 minutes in the fridge.

Fish Cakes

Prep time: 15 – 25 minutes

Cooking time: 15 - 20 minutes

Total time: 40 minutes


1 Yellow Onion, minced

1 tsp Rosemary, fresh and minced

1 10/12oz Fish Fillet

¼ cup Homemade Breadcrumbs (whole wheat)

1 small Egg

¼ tsp Garlic & Parsley seasoning

2 Dashes of Salt


Mince onions and rosemary (placing aside when completed). Prepare all. Remove marinated fillet from fridge for 15 minutes before cooking. Preheat 2 tbsp. of olive oil in a small saute pan for 10 minutes on medium heat.


Place fillet in the pan carefully and let simmer for 7- 9 minutes on each side, depending on the density of the fish. Place cooked fillet in a bowl and let cool for 10 minutes. Place onions and rosemary in the sauté pan, using the flavored oil from the cooked fish. Add a dash of salt. Stir occasionally and let simmer until onions become translucent. Set the onion and rosemary mix to the side for cooling. Flake fish using a fork; carefully ensure that there are no bones. Add cooked rosemary and onion, mix carefully. Add breadcrumbs and mix. Add egg and mix.

Place 1.5 tablespoons of the mixture in the palm of your hand and roll into a ball. When rolling, ensure that mixture isn’t too moist and holds together as you make it into a ball (not leaving your palms wet). If there is excess moisture, add more breadcrumbs to receive desired density. Place balls onto parchment paper, foil or a plate. Place 2 cups of pure vegetable oil in a nonstick medium sized pot or deep pan. Preheat for 15 minutes. Place ball in carefully and let cook for 4 - 5 minutes on each side. Turn over using a pair of extended tongs. Ball will have a golden or brown hue all around when cooking is complete. Place on handtowel to remove any oil. Serve after 2 minutes with your favorite topping or slice of lemon.

Serving: 8 Fish Cakes


  • Top with ‘Torch’ by Firehouse Spice, a spicy hot sauce blend.

  • You can also fry using the traditional cake form, which is similar to the shape of a pancake.

  • Panko breadcrumbs can also be used.

  • Serve with a tossed or cucumber tomato salad.

Pineapple Salsa

Cooking time: 15 - 20 minutes

Total time: 20 minutes


½ Pineapple, fresh, cored and chopped

1 tsp. Cilantro (5 sprigs)

¼ Scotch Bonnet, minced

½ Yellow Onion, minced

½ Beefsteak Tomato, diced

½ Red Bell Pepper, diced

¼ Yellow Bell Pepper, diced

3.5 Limes (using the fresh juice)

Salt to taste


Add all fruits and vegetables in a medium sized glass and plastic bowls. Squeeze in the fresh lime juice and mix, allowing all ingredients to blend. Add salt and scotch bonnet to taste.


  • You can dice the pineapple for a smaller size and if you intend to use it as a dip.

As a nondairy options, the following can be used in substitution of the egg

  • Gelatin blend (1 cup boiling water mixed with 2 tsp. unflavored gelatin). Use 3.5 tbsp. of this mix per egg.

  • Flaxseed 'Egg' (1 tbsp. Ground Flaxseed mixed with 3 tbsp. warm water; let stand 1 minute before using in recipe as one egg).

Check out all seasonings offered by Firehouse Spice and use promo code 'fusion5' to receive 5% off your order! ($10 minimum)

23 views2 comments


Jan 20, 2019

I wanted to include my Bahamian roots by incorporating the pineapple which is one of our most locally grown fruits. It's also very tangy and sweet at the same time and I thought it was the perfect accent. I have grown to know that there is a growing pescatarian community since starting this food series and I'm happy to know that my recipes can provide a creative eating option. Thanks for commenting!


Love-On Dames
Love-On Dames
Aug 22, 2018

Being a pescatarian, I absolutely love this recipe. You are right? Anytime I go out, it’s spinach dip, crab cakes, or calamari for my appetizers. This is a great recipe and especially because of the pineapple salsa. Mango salsa or chutney is very traditional for a seafood garnish so it was nice to see pineapple for a change. The fact that you used all organic ingredients, for example, wheat bread instead of panko, makes me feel so healthy too. I can’t wait to try it.

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