Sofrito Fish Cakes with Creamy Chipotle Tartar Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 25%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.6g
  • Carbohydrate: 9.8g
  • Fiber: 1.3g
  • Cholesterol: 22mg
  • Iron: 0.6mg
  • Sodium: 543mg
  • Calcium: 46mg

Ingredients

  • Sauce:
  • 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
  • Cakes:
  • 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

Preparation

  1. To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
  2. Preheat oven to 400°.
  3. 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.
  4. 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.
  5. 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.
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