Fish Cakes with Coleslaw and Horseradish-Dill Sauce
['2 large lemons', '1/2 cup mayonnaise', '1/2 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 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 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 1/4 cup green onion. Shape fish mixture into four 31/2-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; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.
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