Pacific Sea Bass Cakes with Tangerine Vinaigrette

Recipe created by Bernardo Ayala of Napa Valley Bistro in Napa. 

Yield: 36 2 oz. Cakes

FOR THE CAKES

8# Local Sea Bass

1 Red Bell Pepper (Diced)                                                             ½ C Dijon Mustard

1 Green Bell Pepper (Diced)                                                        2 Jalapeno Peppers (Blanched & Chopped)

1 Medium Red Onion (Diced)                                                     3 Limes (Zested & Juiced)

1 Bunch Green Onions (Chopped)                                            1 Bunch Cilantro (Chopped)       

1 C Mayonnaise                                                                           Salt & Pepper to taste

Preheat oven to 400 Degrees
Season sea bass with salt & pepper
Pan sear sea bass and finish in oven for 5 minutes
Let cool
Break fish into small pieces and mix all ingredients
Portion into 2 ounce balls and form into cakes
Pan sear until lightly brown and serve with Tangerine Vinaigrette

FOR THE VINAIGRETTE

4 Tangerines (Peeled & Sliced)                                                   2 Ounces Water

1 Ounce Lime Juice                                                                          ½ Ounce White Wine

3 C Olive Oil                                                                                        1 Egg Yolk

2 Leaves Tarragon                                                                            ½ tsp. Paprika

½ tsp. Paprika

In a food processor puree all ingredients except olive oil
Continue at high speed, slowly adding olive oil
When olive oil has been completely blended in, store in refrigerator until service