Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

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

1. 1

   To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.

2. 2

   Preheat oven to 400°.

3. 3

   To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced.

4. 4

   Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

5. 5

   Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.

6. 6

   Wipe pan clean with a paper towel.

7. 7

   Place bread in food processor; process until coarse crumbs measure 1 cup.

8. 8

   Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.

9. 9

   Chop remaining 1/2 pound fish; place in food processor.

10. 10

    Pulse until finely minced; add to chopped fish.

11. 11

    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.

12. 12

    Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.

13. 13

    Heat 1 teaspoon oil in pan over medium-high heat.

14. 14

    Add 6 patties; cook 2 1/2 minutes on each side or until browned.

15. 15

    Transfer patties to a baking sheet coated with cooking spray.

16. 16

    Repeat process 3 times with remaining oil and patties.

17. 17

    Bake at 400° for 10 minutes or until cooked through. Serve with sauce.