I roasted some trout and had some leftover so I made these fishcakes and a cilantro sauce to accompany. I didn't follow the recipe below exacly... I used vidalia onion and jarred red pepper

About a pound of cooked fish
2 eggs
1 cup green onions, minced
Half a red bell pepper, minced (or a whole one–half is all I had)
Zest and juice of a lemon
1/3 cup bread crumbs, plus more for coating
2 tablespoons Creole mustard (or mayonnaise)
1/8 t. cayenne pepper

Beat the eggs in a large bowl. Shred the fish with a fork, and add it, along with everything else to the bowl. Mix thoroughly. Form into small balls, and then flatten (you’ll flatten them further with your spatula during the cooking, so leave them a bit round for now). Spread more bread crumbs on a plate, and coat both sides of the cakes. At this point, they can be refrigerated until ready to cook. When you’re all ready, heat about 2 tablespoons of olive oil in a very large skillet over medium-high heat. Cook the cakes until very brown and crunchy on the outsides, turning once, about 4-5 minutes per side. Serve on salad greens and drizzle with equal parts lemon juice and olive oil.

Spicy Cilantro Sauce:
3/4 cup chopped fresh cilantro leaves
1/3 cup vegetable oil
3 tablespoons soy sauce
1 clove garlic, minced
1 tablespoon fresh lime juice
1/2 jalapeno chile, minced
Kosher salt and freshly ground black pepper
Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper.