FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE

2	large lemons
½ 	cup mayonnaise
½ 	cup chopped green onions, divided 
2 	tablespoons sweet pickle relish
2 	tablespoons prepared horseradish
3 	tablespoons chopped fresh dill, divided
4 	slices white sandwich bread, torn into pieces
8 	ounces mahi-mahi, cut into 8 strips 
1 	large egg, lightly beaten
1 	8-ounce bag coleslaw mix
2 	tablespoons olive oil

Grate enough lemon peel to measure 2½ teaspoons. Halve lemons; squeeze enough juice to measure ¼ cup. Mix peel. 2 tablespoons juice, mayonnaise, ¼ cup green onion, relish, horseradish, and 2 tablespoons dill in bowl: set sauce aside. Grind bread to fine crumbs in processor Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl: gently mix in egg, 1 tablespoon sauce, and ¼ cup green onion. Shape fish mixture into four 3½-inch-round cakes: thickly coat with breadcrumbs in baking dish. Toss coleslaw mix, 3 tablespoons sauce. 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add fish cakes: saute until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

SERVES: 4									Bon Appetit