1 tomatillo, husked and quartered (about 3 ounces)
1/2 medium Vidalia or other sweet onion, quartered
1/2 jalapeño pepper, seeded
9 tablespoons chopped ripe peeled avocado
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon salt
3 (1-ounce) slices bread
1/2 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons capers, drained
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
14 ounces finely chopped skinless red snapper
2 large egg whites
1 teaspoon butter
How to Make It
To prepare sauce, combine the first 4 ingredients on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until blackened, stirring once. Cool slightly. Place tomatillo mixture in a blender; add avocado, 1/4 cup cilantro, juice, and 1/2 teaspoon salt. Process until smooth. Cover and chill.
Preheat oven to 400°.
To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, 1/2 cup onion, and next 9 ingredients (through egg whites) in a large bowl; stir until well blended. Divide snapper mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1 cup breadcrumbs.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add cakes; cook 2 minutes on each side or until browned. Wrap handle of pan with foil; place in oven. Bake cakes at 400° for 8 minutes or until cooked through. Spoon about 2 1/2 tablespoons sauce on each of 6 plates; top sauce with 2 cakes.
We love this dish. The sauce is wonderful. Whenever you are making fish cakes, you can expect it to take some time. I think this dish is light and delicious and we make it at least once a month. It's great for the two of us and for company !!!!! Not only have we made snapper cakes but we've made salmon cakes with it too. Fantastic !!!!!
For the time this recipe takes and the expense of the fish, I wouldn't make this again. The flavor of both fish cakes and the sauce was just ok, and I can think of other very healthy and tasty ways to make snapper.
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