*  Exported from  MasterCook  *
 
                   Snapper Cakes With Spicy Pepper Sauce
 
 Recipe By     : Solero
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Tapas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 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@earthlink.net> on Aug 06, 1997
 
 
 
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