The best delicious Snapper Cakes With Spicy Pepper Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Snapper Cakes With Spicy Pepper Sauce recipe today!
Hello my friends, this Snapper Cakes With Spicy Pepper Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Snapper Cakes With Spicy Pepper Sauce is amazingly delicious, and addictive, everyone will be asking for more Snapper Cakes With Spicy Pepper Sauce.
What Makes This Snapper Cakes With Spicy Pepper Sauce Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Snapper Cakes With Spicy Pepper Sauce.
Ready to make this Snapper Cakes With Spicy Pepper Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
8 oz Boneless; skinless snapper
-fillets, cut in small dice
Bay leaf
1 ts Creole seasoning
1 ts Basil leaves; roughly
-chopped
1 ts Cilantro leaves; chopped
1 ts Salt
1 tb Japanese bread crumbs*
2 ts Dijon mustard
1 ts Fresh lime juice
1 ts Garlic; chopped
1 ts Red bell pepper
1 Egg plus 1 egg yolk
1 tb Green onion; chopped
1 tb Clarified butter**; (up to
-2)
Spicy Roasted 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. It’s 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. It’s 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 lbparris@earthlink.net on Aug 06, 1997
Yields
8 Servings
Leave a Reply