| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Asian |
Seafood, Tapas |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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
Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Lou Parris <lbparris@earthlink.net> on Aug 08, 1997
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