Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce Recipes

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FISH CAKES WITH CHIPOTLE CREAM



Fish Cakes with Chipotle Cream image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 28

1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod, reserved from Day 1, skin removed
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoon olive oil
Chipotle Cream, recipe follows
Sauteed Peppers and Onions, recipe follows
Mixed Green Salad, recipe follows
1/2 cup light sour cream
1 canned chipotle chili, minced
2 tablespoons lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
3 stalks celery, cut into thin slivers
1 1/2 red peppers, cut into thin slivers
1 1/2 green peppers, cut into thin slivers
1/2 onion, cut into thin slivers
Chopped cilantro
Salt and pepper
1 (10-ounce) bag store bought mixed salad greens
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt

Steps:

  • Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
  • Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
  • Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
  • Combine all ingredients in a small bowl.
  • In a large skillet, heat the olive oil and saute the vegetables until tender.
  • Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

CHIPOTLE TARTAR SAUCE



Chipotle Tartar Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons chopped pickles or cornichons
1 tablespoon capers
1 tablespoon white wine vinegar
1 teaspoon grain mustard
1 teaspoon chipotle powder
Salt and freshly ground black pepper

Steps:

  • Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving.

SOFRITO AND FISH



Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

  • Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
  • Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
  • Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

CARP FISH CAKES WITH CITRUS "TARTAR" SAUCE



Carp Fish Cakes with Citrus

Provided by Einat Admony

Categories     Cake     Fruit Juice     Citrus     Egg     Fish     Herb     Onion     Freeze/Chill     Fry     Passover     Mayonnaise     Lemon     Orange

Yield Makes 24 fish cakes

Number Of Ingredients 22

For sauce
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)
1 tablespoon finely grated orange zest (from 1 orange)
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
1/4 teaspoon salt
Pinch sugar
Pinch cayenne
For fish cakes
2 pounds carp fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped cilantro
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
1/3 cup matzoh meal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup or more vegetable oil (for frying)
1 tablespoon sea salt

Steps:

  • Make sauce
  • In medium bowl, stir together all ingredients. Cover and chill.
  • Make fish cakes
  • Line large baking sheet with waxed paper.
  • Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
  • Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.
  • In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

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