Yield: 8 Servings
|8 ounces||Boneless; skinless snapper fillets, cut in small dice|
|1 teaspoon||Creole seasoning|
|1 teaspoon||Basil leaves; roughly chopped|
|1 teaspoon||Cilantro leaves; chopped|
|1 tablespoon||Japanese bread crumbs*|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Fresh lime juice|
|1 teaspoon||Garlic; chopped|
|1 teaspoon||Red bell pepper|
|1||Egg plus 1 egg yolk|
|1 tablespoon||Green onion; chopped|
|1 tablespoon||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 sauté 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@...> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 08, 1997