Red Snapper Cakes with Avocado-Tomatillo Sauce
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Ingredients
Sauce:
4 garlic cloves, peeled
1 tomato, peeled and quartered (about 3 ounces)
½ medium onion of vidalia or other sweet onion, cut into quarters
½ jalapeno pepper, unseeded
Cooking Spray
9 tablespoons chopped ripe peeled avocado
¼ cup fresh coriander leaves
1 tablespoon fresh lime juice
½ teaspoon salt
Cakes:
3 slices of bread (1 oz each)
½ cup finely chopped vidalia or other sweet onion
½ cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons peeled capers
2 tablespoons low-fat mayonnaise
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
14 ounces finely chopped red snapper, skinless
2 large egg whites
1 teaspoon butter
To make
Enjoy spring flavours and serve with baked new potatoes and asparagus.
Preheat the grill.To make the sauce, combine the first 4 ingredients in a jelly roll tin smeared with cooking spray. Bake for 12 minutes or until they are lightly browned, stirring once. Allow to cool slightly. Combine the tomatillo mixture in a blender; add the avocado, 1/4 cup cilantro, juice, and 1/2 teaspoon salt. Whisk until smooth. Cover and refrigerate.Preheat the oven to 400 degrees.To make the cupcakes, put the bread in a food processor; chop 10 times or until large crumbs form, about 2 cups in size. Combine 1 cup breadcrumbs, 1/2 cup onion, and the following 9 ingredients (via egg whites) in a large bowl; mix until smooth. Divide the snapper mixture into 12 equal portions (about 1/4 cup each), forming each into a 1/2-inch thick patty. Roll the patties in the remaining 1 cup breadcrumbs.Melt the butter in a large nonstick skillet covered with cooking spray over medium-high heat. Add the muffins; cook for 2 minutes on each side or until lightly browned. Wrap the baking sheet in foil and place in the oven. Bake the pies at 400 ° C for 8 minutes or until tender. Place approximately 2 1/2 tablespoons of the sauce on each of the 6 plates; top with the sauce on top of the 2 cakes.
Preheat the grill.To make the sauce, combine the first 4 ingredients in a jelly roll tin smeared with cooking spray. Bake for 12 minutes or until they are lightly browned, stirring once. Allow to cool slightly. Combine the tomatillo mixture in a blender; add the avocado, 1/4 cup cilantro, juice, and 1/2 teaspoon salt. Whisk until smooth. Cover and refrigerate.Preheat the oven to 400 degrees.To make the cupcakes, put the bread in a food processor; chop 10 times or until large crumbs form, about 2 cups in size. Combine 1 cup breadcrumbs, 1/2 cup onion, and the following 9 ingredients (via egg whites) in a large bowl; mix until smooth. Divide the snapper mixture into 12 equal portions (about 1/4 cup each), forming each into a 1/2-inch thick patty. Roll the patties in the remaining 1 cup breadcrumbs.Melt the butter in a large nonstick skillet covered with cooking spray over medium-high heat. Add the muffins; cook for 2 minutes on each side or until lightly browned. Wrap the baking sheet in foil and place in the oven. Bake the pies at 400 ° C for 8 minutes or until tender. Place approximately 2 1/2 tablespoons of the sauce on each of the 6 plates; top with the sauce on top of the 2 cakes.
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Author:Admin
Published: 11/20/2023 9:24 PM
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