Ingredients

• 1/3 cup mayonnaise
• 1 egg
• 1 tablespoon lime juice
• 1 1/2 pounds cooked cod, reserved from Day 1, skin removed
• 2 celery stalks, minced
• 1/2 teaspoon salt
• 3 slices whole-wheat bread
• 3 tablespoon olive oil
• Chipotle Cream, recipe follows
• Sauteed Peppers and Onions, recipe follows
• Mixed Green Salad, recipe follows
• 1/2 cup light sour cream
• 1 canned chipotle chili, minced
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 3 stalks celery, cut into thin slivers
• 1 1/2 red peppers, cut into thin slivers
• 1 1/2 green peppers, cut into thin slivers
• 1/2 onion, cut into thin slivers
• Chopped cilantro
• Salt and pepper
• 1 (10-ounce) bag store bought mixed salad greens
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• Salt

Instructions

1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
2. Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
3. Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
4. Combine all ingredients in a small bowl.
5. In a large skillet, heat the olive oil and saute the vegetables until tender.
6. Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.