Red Snapper Cakes with Avocado-Tomatillo Sauce

Ingredients

• 9 tablespoons avocado ripe peeled chopped
• 0.3 teaspoon pepper black freshly ground
• 3 ounce bread 
• 1 teaspoon butter 
• 2 tablespoons capers drained
• 2 large egg whites 
• 2 tablespoons mayonnaise fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup cilantro leaves fresh
• 4  garlic cloves peeled
• 0.5 teaspoon ground coriander 
• 0.5  jalapeno seeded
• 1 tablespoon juice of lime fresh
• 0.5 cup bell pepper red finely chopped
• 14 ounces snapper skinless red finely chopped
• 0.5 teaspoon salt 
• 3 ounces tomatillo husked quartered
• 0.5 medium vidalia sweet quartered
• 0.5 cup vidalia sweet finely chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• aluminum foil
• broiler

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.
3. Place tomatillo mixture in a blender; add avocado, 1/4 cup cilantro, juice, and 1/2 teaspoon salt. Process until smooth. Cover and chill.
4. Preheat oven to 40
5. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
6. 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.
7. Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
8. Add cakes; cook 2 minutes on each side or until browned. Wrap handle of pan with foil; place in oven.
9. 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.