Snapper Cakes with Spicy Pepper Sauce

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Snapper Cakes with Spicy Pepper Sauce Ingredients

8 oz Boneless; skinless snapper	1 ts Fresh lime juice
Bay leaf	1 ts Garlic; chopped
1 ts Creole seasoning	1 ts Red bell pepper
1 ts Basil leaves; roughly	1 Egg plus 1 egg yolk
1 ts Cilantro leaves; chopped	1 tb Green onion; chopped
1 ts Salt	1 tb Clarified butter**; (up to
1 tb Japanese bread crumbs*	Spicy Roasted Pepper Sauce
2 ts Dijon mustard

Instructions for Snapper Cakes with Spicy Pepper Sauce

*Available at Japanese and some Asian markets. Blanch snapper with bay leaf about 30 seconds in boiling water to cover. Combine Creole seasoning, basil, cilantro, salt and bread crumbs in large mixing bowl. Add mustard, lime juice, garlic, bell pepper, egg, egg yolk and green onion. Add snapper and mix; form into 16 (2-ounce) cakes and saut? in butter until golden brown. Serve with Spicy Roasted Pepper Sauce (see recipe). **melt butter; skim off foam; pour off clear butter. Discard residue. NOTE: : Ross, Kelly and I went to dinner at Solero, a new downtown Houston restaurant. Its in an old (1897) building. It is primarily a tapas restaurant, but there are both small and large portions, and customers make a meal off a selection of these. Its definitely not authentic Spanish, but rather a mix of Spanish and Latin American. The food was delicious. Several of the recipes were published in the Chronicle. This is the only one of them we tried, and it was fabulous! >From the Chronicle by Lou Parris on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigys Recipe Exchange Newsletter by Lou Parris on Aug 08, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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