Sofrito Fish Cakes with Creamy Chipotle Tartar Sauce

Cooking Light
12 servings (serving size: 2 patties and 1 tablespoon sauce)


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1/3 cup fat-free sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons drained capers, chopped
1 to 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce
2 cups coarsely chopped green bell pepper
1 3/4 cups coarsely chopped red bell pepper
1/3 cup chopped fresh cilantro
3 garlic cloves, chopped
1 medium onion, quartered
Cooking spray
3 (1-ounce) slices white bread
1 1/2 pounds cleaned red snapper, divided
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated orange rind
2 egg whites
4 teaspoons olive oil, divided


To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.

Preheat oven to 400°.

To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely. Wipe pan clean with a paper towel.

Place bread in food processor; process until coarse crumbs measure 1 cup. Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl. Chop remaining 1/2 pound fish; place in food processor. Pulse until finely minced; add to chopped fish. Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.

Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 teaspoon oil in pan over medium-high heat. Add 6 patties; cook 2 1/2 minutes on each side or until browned. Transfer patties to a baking sheet coated with cooking spray. Repeat process 3 times with remaining oil and patties. Bake at 400° for 10 minutes or until cooked through. Serve with sauce.

Created date

August 2006

Nutritional Information

Calories 126
Caloriesfromfat 25 %
Fat 3.5 g
Satfat 0.7 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 13.6 g
Carbohydrate 9.8 g
Fiber 1.3 g
Cholesterol 22 mg
Iron 0.6 mg
Sodium 543 mg
Calcium 46 mg