Sofrito Fish Cakes with Creamy Chipotle Tartar Sauce

Ingredients

  • 1 tablespoon sweet pickle relish
  • 1 ½ pounds cleaned red snapper, divided
  • 2 cups coarsely chopped green bell pepper
  • 1 medium onion, quartered
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup fat-free sour cream
  • 1 ½ pounds cleaned red snapper, divided
  • + 33 more ingredients
    • 1 medium onion, quartered
    • 1 ¾ cups coarsely chopped red bell pepper
    • 2 egg whites
    • Sauce:
    • 2 teaspoons drained capers, chopped
    • Cooking spray
    • 4 teaspoons olive oil, divided
    • 3 garlic cloves, chopped
    • Cakes:
    • 4 teaspoons olive oil, divided
    • 1/3 cup reduced-fat mayonnaise
    • 3 (1-ounce) slices white bread
    • ½ teaspoon grated orange rind
    • Cooking spray
    • 1 ¾ teaspoons salt
    • 2 egg whites
    • 1/3 cup reduced-fat mayonnaise
    • 3 (1-ounce) slices white bread
    • 1 to 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce
    • 2 cups coarsely chopped green bell pepper
    • ½ teaspoon grated orange rind
    • Cakes:
    • 2 teaspoons drained capers, chopped
    • 1 ¾ teaspoons salt
    • 1/3 cup fat-free sour cream
    • 1 ¾ cups coarsely chopped red bell pepper
    • 3 garlic cloves, chopped
    • Sauce:
    • 1 to 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce
    • 1/3 cup chopped fresh cilantro
    • 1/3 cup chopped fresh cilantro
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon sweet pickle relish

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

View full recipe at My Recipes

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