Sofrito Fish Cakes with Creamy Chipotle Tartar Sauce



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

Recipe from

Cooking Light

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


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.


David Bonom,

Cooking Light

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note