Herbed Fish Cakes with Green Horseradish Sauce

Ingredients

• 1.5 teaspoons coarse kosher salt 
• 0.5 cup cilantro leaves fresh chopped
• 0.8 teaspoon coarsely ground pepper black
• 18 servings horseradish green
• 3.5 tablespoons olive oil for frying extra-virgin plus more
• 0.5 cup parsley fresh italian chopped
• 1 cup onion red generous minced ()
• 1.8 pounds striped bass fillets skinless cut into 2-inch pieces

Equipment

• bowl
• frying pan
• baking sheet
• plastic wrap

Directions

1. Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish.
2. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
3. Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side.
4. Transfer to platter.
5. Serve warm or at room temperature with horseradish sauce.