Red Snapper Cakes with Avocado-Tomatillo Sauce

Take advantage of springtime flavors, and serve with roasted new potatoes and asparagus.

Yield: 6 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  jalapeño 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

Preparation

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 smooth. Cover and chill.

Preheat oven to 400°.

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.

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.

Nutritional Information

Calories:

261 (34% from fat)

Fat:

9.9g (sat 2g,mono 4.4g,poly 2g)

Protein:

17.3g

Carbohydrate:

27.7g

Fiber:

3g

Cholesterol:

27mg

Iron:

0.8mg

Sodium:

588mg

Calcium:

55mg