Place fish in a pan with filtered water and simmer gently until fish is tender.
Remove with a slotted spoon, place in a bowl and break up with a fork.
Combine eggs with onions, bread crumbs, mustard, cilantro and lemon rind.
Season to taste.
Add to fish and mix well.
Form into cakes.
Sauté until golden, a few at a time, in butter and olive oil.
Serve with parsley butter sauce, Creole mayonnaise or red pepper sauce.
