Red Snapper Cakes with Avocado-Tomatillo Sauce

Ingredients

• 1 tomatillo, husked and quartered (about 3 ounces)
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• 1 teaspoon butter
• 2 large egg whites
• 14 ounces finely chopped skinless red snapper
• 9 tablespoons chopped ripe peeled avocado
• + 16 more ingredients
• • ¼ cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • Cakes:
  • 3 (1-ounce) slices bread
  • ½ cup finely chopped Vidalia or other sweet onion
  • ½ cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • ½ jalapeño pepper, seeded
  • ½ medium Vidalia or other sweet onion, quartered
  • 4 garlic cloves, peeled
  • Sauce:
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons capers, drained

Preheat broiler. 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 smo...

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