1 C. mayonnaise, divided
1/4 C. finely chopped fresh Italian parsley, divided
1 T. fresh squeezed lemon juice
2 tsp. finely minced capers
3 cloves garlic, finely minced, divided
6 T. Kowalski’s Extra Virgin Olive Oil, divided
1 lb. halibut (or other firm white fish) fillet(s)
2 C. Italian seasoned breadcrumbs, divided
1 C. chopped green onion
2 T. flour
1 ½ tsp. fresh grated lemon zest
3/4 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
2 eggs, lightly beaten

In a small mixing bowl, combine 1/2 C. mayonnaise, 1 T. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 T. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1″ thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 C. breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3″ across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.