Instructions: Seafood Alternatives: smoked halibut, smoked sturgeon, smoked salmon To prepare the relish, slice the roasted peppers and tomatoes into thin strips and mix together. In a small saucepan, combine the sugar, vinegar, allspice, red pepper flakes, with salt and pepper to taste and heat gently until the sugar is dissolved. Pour the hot liquid over the roasted pepper mixture. Set aside.

Remove the skin and bones from the smoked black cod and flake it into a medium bowl. Add the bell pepper, celery, eggs, mustard, garlic and half of the parsley. Season with Tabasco, salt and pepper. Stir in 1 1/2 cups of the bread crumbs until the mixture is thoroughly combined.

Shape the cod cakes into 1/4-cup balls and place in a container covered with the remaining bread crumbs and parsley. Sprinkle some of the bread crumbs over the cakes and chill for 30 minutes. This helps make the cakes easier to handle, and the crumbs make a nice crust.

Heat about 1 inch of oil in a skillet over medium heat. Discard excess bread crumbs from the cod cakes and fry until evenly golden brown, about 3 minutes on each side. Serve the cakes hot with the piquant pepper relish.

This recipe yields 4 servings.

Comments: This is a very moist and creamy fish cake that takes a little care in handling, but it is worth it in the end. We used richly-flavored black cod, which can be hard to find, but most any hot-smoked fish will do. Served in smaller portions, these cakes make tasty first course as well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.