Red Snapper Cakes with Avocado-Tomatillo Sauce

Take advantage of springtime flavors, and serve with roasted new potatoes and asparagus.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 34%
  • Fat: 9.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2g
  • Protein: 17.3g
  • Carbohydrate: 27.7g
  • Fiber: 3g
  • Cholesterol: 27mg
  • Iron: 0.8mg
  • Sodium: 588mg
  • Calcium: 55mg

Ingredients

  • Sauce:
  • 4 garlic cloves, peeled
  • 1 tomatillo, husked and quartered (about 3 ounces)
  • 1/2 medium Vidalia or other sweet onion, quartered
  • 1/2 jalapeño pepper, seeded
  • Cooking spray
  • 9 tablespoons chopped ripe peeled avocado
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • Cakes:
  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. Preheat oven to 400°.
  4. 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.
  5. 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.
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