Red Snapper Cakes With Avocado-Tomatillo Sauce Recipe

Name: Red Snapper Cakes With Avocado-Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

Sauce:
4 garlic cloves, peeled
1 tomatillo, husked and quartered (about 3 ounces)
1/2 medium Vidalia or other sweet onion, quartered
1/2 jalapeno 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

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 400u00b0.
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 400u00b0 for 8 minutes or until cooked through. Spoon about 2 1/2 tablespoons sauce on each of 6 plates; top sauce with 2 cakes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Sauce:, 4 garlic cloves, peeled, 1 tomatillo, husked and quartered (about 3 ounces), 1/2 medium Vidalia or other sweet onion, quartered, and more.

Yes, Red Snapper Cakes With Avocado-Tomatillo Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Snapper Cakes With Avocado-Tomatillo Sauce

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