thaw fish, if frozen, rinse fish, pat dry with paper towels.
Cut fish into 1/2 inch pieces.
Set aside.
In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
Add fish, mix well.
Shape into 1/2 inch thick patties.
Coat both sides of the fish patties with cornmeal.
In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
Add half the fish cakes.
Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
Remove from frypan.
Repeat with remaining cakes.
Serve with Green Goddess Sauce.
If desired garnish with fresh chives.