Red Snapper Cakes With Avocado Tomatillo Sauce

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“Nice with new potatoes and asparagus”

Ingredients Nutrition

  • Sauce
  • 4 teaspoons garlic, minced
  • 3 ounces tomatillos, husked and quartered
  • 12 medium vidalia onion, quartered (or other sweet onion)
  • 12 jalapeno pepper, seeded
  • Cooking spray
  • 9 tablespoons avocados, chopped
  • 14 cup cilantro leaf, fresh
  • 1 tablespoon lime juice, fresh
  • 12 teaspoon salt
  • Cakes
  • 3 slices bread (about 3 oz)
  • 12 cup vidalia onion, finely chopped (or other sweet onion)
  • 12 cup red bell pepper, finely chopped
  • 2 tablespoons cilantro, fresh chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons mayonnaise (or plain yogurt)
  • 12 teaspoon salt
  • 12 teaspoon ground coriander
  • 14 teaspoon black pepper
  • 14 ounces red snapper, finely chopped skinless
  • 2 large egg whites
  • 1 teaspoon butter


  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.

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