Red Snapper Cakes With Avocado Tomatillo Sauce

Nice with new potatoes and asparagus

• Ready In: 20 mins
• Serves: 6

Ingredients

• Sauce

• 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

• Cooking spray

• 9  tablespoons avocados, chopped
• 1⁄4 cup cilantro leaf, fresh
• 1  tablespoon lime juice, fresh
• 1⁄2 teaspoon salt

• Cakes

• 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

Directions

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.