Preparation / Directions:
Bake the cabrilla in a 375 degree oven until just beginning to flake, about 10 minutes. Cool and flake. Set aside.
Boil the potatoes until tender. Cool, peel, and grate them. Mix them with the flaked fish.
Melt the butter in a skillet over medium heat. Add the onion and saute until soft. Add the cream and reduce slightly. Stir into the fish and potato mixture. Season with salt and pepper to taste. (The mixture can be made in advance up to 24 hours and refrigerated.)
Form the fish mixture into 8-10 thick patties. Dip the patties lightly in flour and brown both sides in a lightly oiled frying pan or on a griddle. Transfer to a baking pan and bake 10 minutes at 375 degrees. Serve plain or drizzled with a spicy aioli (garlicky mayonnaise).
VARIATIONS: These cakes are also good topped with salsa fresca or tomatillo salsa or served in a pool of Red Chile Cream Sauce.
Notes: Cabrilla is a sea bass found in the waters off Mexico. It has both great texture and taste. Any type of sea bass or grouper can be substituted. This dish may serve 8 as an appetizer or 4 as an entree.