Instructions: To make the cakes:
Combine the red snapper, serrano chile, cilantro, orange rind, pecans, parsley, egg, bread crumbs, corn grits, lime juice, yogurt, salt, and pepper in a bowl and mix well. Then form the mixture into 8 cakes each about 1/2 inch thick.

Heat the oil in a nonstick frying pan and saute 4 cakes at a time until browned on both sides. Remove to a warm platter and drain on paper towels.

To make the sauce:
Place the asparagus and 1 cup of the chicken stock in a blender fitted with a steel blade and puree.

Heat the oil in a frying pan, stir in the flour to make a roux, stirring until lightly browned. Stir in the remaining chicken stock, milk, and cayenne and cook, stirring, until smooth. Stir in the asparagus puree and cook, stirring constantly If the sauce is too thick, add a little more milk. Spoon a little of the asparagus sauce over the red snapper-serrano cakes, and garnish with a green onion, slit in two lengthwise.

SERVING SUGGESTIONS: This is a nice dish to serve with a pasta salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.