1 pound Alaska Cod fillets, fresh, thawed or frozen
1 cup cooked instant mashed potatoes
1/2 cup chopped green onion
1 Tablespoon each chopped fresh parsley and thyme leaves
2 garlic cloves, minced
1 egg, beaten
Salt and pepper, to taste
2 Tablespoons unsalted butter
2 Tablespoons canola oil
4 oz. goat cheese, crumbled
1/2 cup plain Greek yogurt (regular or non-fat)
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
1 Tablespoon minced green onion or chives
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Stir together cod flakes, mashed potatoes, green onion, parsley, thyme, garlic and egg, just until blended. Season with salt and pepper. Divide mixture into 1/4 cup portions; flatten each portion into 3-inch diameter patties. Heat butter/oil mixture in a pan over medium heat. Add cakes (in batches) and sauté until browned on both sides; keep warm.
Blend together goat cheese, yogurt, lemon juice, zest and green onion to make sauce. Serve sauce with cakes.
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.