Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

Jun 07, 2023June 7, 20230 1
Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce
in Seafood

Prep

30 min

Cook

22 min

Ready In

52 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
238
Sugar
5g
Fat
12g
Sofrito is a flavorful blend of bell peppers, tomatoes, onions, garlic, and other herbs and spices, commonly used in Latin American and Caribbean cooking. In this recipe, sofrito is combined with fresh red snapper to create delicious, protein-packed fish cakes. The texture is crispy on the outside and moist on the inside, making it a satisfying dish for seafood lovers. The addition of a creamy chipotle tartar sauce gives it extra zing and spice, perfect for those who enjoy a bit of heat. This recipe can be enjoyed as a main course or an appetizer, and its flavors will transport you straight to the islands. It is a great recipe to share with family and friends, and it is sure to become a new favorite.

Instructions

1.Mix together sour cream, mayonnaise, relish, capers, and chile in a small bowl; set aside.
2.In a food processor, combine bell peppers, cilantro, garlic, and onion; process until finely chopped.
3.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper mixture to pan; sauté for 10 minutes or until tender and lightly browned. Remove from heat; cool slightly.
4.Trim crusts from bread; discard crusts. Tear bread into small pieces. Place bread in a food processor, and pulse 8 times or until crumbs measure 2 cups.
5.Combine 1 cup pepper mixture and 1 cup bread crumbs in a food processor; pulse until coarsely chopped. Place in a large bowl. Add remaining pepper mixture, remaining 1 cup breadcrumbs, fish, salt, black pepper, rind, and egg whites. Stir until well combined.
6.Form fish mixture into 12 (3-inch) patties, about 1/2 inch thick. Place patties on a baking sheet lined with wax paper. Cover and refrigerate 1 hour or until firm.
7.Preheat oven to 400°.
8.Remove fish cakes from refrigerator; drizzle with 2 teaspoons oil. Bake at 400° for 20 minutes or until browned.
9.Heat remaining 2 teaspoons oil in a small saucepan over medium heat. Add sour cream mixture; cook 2 minutes or until thoroughly heated, stirring constantly. Serve with fish cakes.

PROS

Sofrito Fish Cakes are a delicious, flavorful, and healthy option for anyone who loves seafood.
With only a few key ingredients, these fish cakes are easy to prepare and can be enjoyed by all.

They are also high in protein and low in fat, making them a great choice for anyone looking to maintain a healthy diet.

CONS

The preparation time for this dish is longer than average, and you’ll need a food processor for the peppers and breadcrumbs.

The chipotle chiles in adobo sauce can be quite spicy, so not everyone will enjoy the heat in the recipe.
You can adjust the amount accordingly.

HEALTH & BENEFITS

Red snapper is a great source of protein, omega-3 fatty acids, and vitamins B12 and D, making it a healthy and nutritious choice.
The green and red bell peppers used in the sofrito mixture are packed with essential vitamins and minerals, including vitamin C, vitamin A and potassium. They are also loaded with antioxidants which help to protect against oxidative stress and lower the risk of chronic disease.
The chipotle chile in adobo sauce contains capsaicin, which has been linked to a variety of health benefits, including reduced inflammation and improved digestion.

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