Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

Name: Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving(s)
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

Submitted by Pinay0618

"A Cooking Light recipe posted for safekeeping."

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Ready In:: 50mins
Ingredients:: 18
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

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 spray.
Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.
Wipe pan clean with a paper towel.
Place bread in food processor; process until coarse crumbs measure 1 cup.
Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.
Chop remaining 1/2 pound fish; place in food processor.
Pulse until finely minced; add to chopped fish.
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.
Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 teaspoon oil in pan over medium-high heat.
Add 6 patties; cook 2 1/2 minutes on each side or until browned.
Transfer patties to a baking sheet coated with cooking spray.
Repeat process 3 times with remaining oil and patties.
Bake at 400° for 10 minutes or until cooked through. Serve with sauce.