Sofrito Fish Cakes with Creamy Chipotle Tartar Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoons chipotle chile canned finely chopped
• 2 teaspoons capers drained chopped
• 2  egg whites 
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves chopped
• 2 cups bell pepper green coarsely chopped
• 0.3 cup mayonnaise reduced-fat
• 4 teaspoons olive oil divided
• 1 medium onion quartered
• 0.5 teaspoon orange rind grated
• 1.8 cups bell pepper red coarsely chopped
• 1.5 pounds snapper red divided cleaned
• 1.8 teaspoons salt 
• 0.3 cup cup heavy whipping cream fat-free sour
• 1 tablespoon relish sweet
• 3 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
2. Preheat oven to 40
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; saut 5 minutes or until vegetables are tender.
6. Remove from heat; cool completely. Wipe pan clean with a paper towel.
7. 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.
8. 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.
9. Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
10. Heat 1 teaspoon oil in pan over medium-high heat.
11. Add 6 patties; cook 2 1/2 minutes on each side or until browned.
12. Transfer patties to a baking sheet coated with cooking spray. Repeat process 3 times with remaining oil and patties.
13. Bake at 400 for 10 minutes or until cooked through.
14. Serve with sauce.