Red Snapper Cakes With Avocado Tomatillo Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 teaspoons garlic, minced
• 3 ounces tomatillos, husked and quartered
• 1/2 medium vidalia onion, quartered (or other sweet onion)
• 1/2 jalapeno pepper, seeded
• 9 tablespoons avocados, chopped
• 1/4 cup cilantro leaf, fresh
• 1 tablespoon lime juice, fresh
• 1/2 teaspoon salt
• 3 slices bread (about 3 oz)
• 1/2 cup vidalia onion, finely chopped (or other sweet onion)
• 1/2 cup red bell pepper, finely chopped
• 2 tablespoons cilantro, fresh chopped
• 2 tablespoons capers, drained
• 2 tablespoons mayonnaise (or plain yogurt)
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 14 ounces red snapper, finely chopped skinless
• 2 large egg whites
• 1 teaspoon butter

Recipe

• 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.