Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

A Cooking Light recipe posted for safekeeping.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1⁄3 cup nonfat sour cream
• 1⁄3 cup  reduced-fat mayonnaise
• 1  tablespoon  sweet pickle relish
• 2  teaspoons capers, drained and chopped
• 1 -1 1⁄2 teaspoon chipotle chile in adobo, finely chopped
• 2  cups green bell peppers, coarsely chopped
• 1 3⁄4 cups red bell peppers, coarsely chopped
• 1⁄3 cup fresh cilantro, chopped
• 3  garlic cloves, chopped
• 1  medium onion, quartered
•  cooking spray
• 3  slices  white bread
• 1 1⁄2 lbs  cleaned red snapper, divided
• 1 3⁄4 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon  grated  orange rind
• 2  egg whites
• 4  teaspoons olive oil, divided

Directions

1. To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
2. Preheat oven to 400°.
3. To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.
6. Wipe pan clean with a paper towel.
7. Place bread in food processor; process until coarse crumbs measure 1 cup.
8. Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.
9. Chop remaining 1/2 pound fish; place in food processor.
10. Pulse until finely minced; add to chopped fish.
11. Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.
12. Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
13. Heat 1 teaspoon oil in pan over medium-high heat.
14. Add 6 patties; cook 2 1/2 minutes on each side or until browned.
15. Transfer patties to a baking sheet coated with cooking spray.
16. Repeat process 3 times with remaining oil and patties.
17. Bake at 400° for 10 minutes or until cooked through. Serve with sauce.