Snapper Cakes with Spicy Pepper Sauce
Submitted by bowskihawxs
Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your typical crab cakes. Diced red snapper gets a quick blanch, then mixed with Creole seasoning, fresh basil, cilantro, Dijon mustard, and a hit of lime juice.
Japanese panko breadcrumbs keep the texture light while egg binds everything into sturdy little cakes that sear up golden and crisp in clarified butter.
The spicy roasted pepper sauce on the side brings the heat, and together they make a plate that’s part New Orleans, part something entirely its own.
Pro Tips
- Dice the snapper small and only blanch for 30 seconds. You want it barely cooked so it holds together in the cakes without turning rubbery.
- Chill the formed cakes for 20 minutes before sauteing. They’ll hold their shape much better in the hot pan.
- Clarified butter (ghee) is key for searing. Regular butter burns too fast at the heat you need for a crisp crust.
Ingredients
Directions
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.
Comments
