Recipe for Snapper Cakes with Spicy Pepper Sauce 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
8 oz Boneless, skinless snapper fillets, cut in small dice
Bay leaf
1 tsp Creole seasoning
1 tsp Basil leaves, roughly chopped
1 tsp Cilantro leaves, chopped
1 tsp Salt
1 tbl Japanese bread crumbs*
2 tsp Dijon mustard
1 tsp Fresh lime juice
1 tsp Garlic, chopped
1 tsp Red bell pepper
1 x Egg plus 1 egg yolk
1 tbl Green onion, chopped
1 tbl Clarified butter**, (up to 2)
Instructions:
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 saute 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. Its 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. Its definitely not authentic Spanish, but rather a mix of Spanish and Latin American. The food was delicious. Several them we tried, and it was fabulous!

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