Conch & Barramundi Fish Cakes with Cajun-Spiced Vinegar Dressing

Form fish cakes with a blend of:

1 pound fresh/thawed conch meat, steamed for ten minutes, then ground
(If not available, substitute with fresh/thawed mussels, shells and beards removed, steamed for 12 minutes, then ground)

1 pound fresh/thawed barramundi fish, boneless, skinless, steamed for 15 minutes, then ground, line-caught

1 pound peeled, diced, boiled, organic new potatoes, mashed with organic, pasteurized, half and half creamer, salt, pepper, fresh chives,  garlic powder to taste. After boiling, use a ricer kitchen tool to "mash" the potatoes into rice grain sizes. This will make them creamier and less chunky.

Add turkey bacon pan drippings to this along with chopped, pan-cooked turkey bacon: 24 strips, thickly-sliced, reduced-fat, organic, heritage. Chop the bacon into 1/4-inch pieces.

*Boil the new potatoes in skim, organic, pasteurized, goats' milk based-buttermilk, also*

4 - 5 large, organic, heritage chicken eggs, beaten up (to hold the fish cakes together, can also be substituted with organic egg whites)

Grill the mostly-cooked fish cakes on cedar planks, with applewood smoking chips. They'll take approximately 7 minutes per side, on medium heat. It'll vary depending upon the patties' thickness and diameter. Keep the cedar planks well-misted with water during grill time. Soak smoking wood chips and cedar planks in water for 24 hours, prior to grilling.

Instead of a traditional New England spiced apple cider vinegar dressing for fish cakes, here's a recipe for a Cajun Blackening Spice blend.

http://bbq.about.com/od/rubrecipes/r/bl90515b.htm

It would go well with Southern fried green tomatoes, using organic, heirloom, vine-ripened tomatoes. Also, for the burger buns, it can be substituted with organic, heirloom, corn bread, buttermilk biscuits, cooked in a cast-iron skillet.

For the Cajun-spiced apple cider vinegar dressing on the side:

Heat up in a sauce pan:

Cajun spice blend (1/4 cup) with 4 cups of apple cider vinegar, 4 TBL salt and 4 TBL organic, dark, brown sugar.