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How To make Snapper Cakes with Spicy Pepper Sauce

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8 ounces boneless, skinless snapper fillets

cut in small
dice bay leaf 1 teaspoon creole seasoning
1 teaspoon basil leaves :

roughly chopped
1 teaspoon cilantro leaves

chopped
1 teaspoon salt
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 saut

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