Ingredients

• 3 nectarines, stoned and sliced
• 2 oranges, suprême
• 1/2 small red onion, sliced thin
• 3 Tbsp fresh basil, chiffonade
• 1 Tbsp fresh lemon juice
• 1 pound red snapper fillets¹, skinned and finely chopped
• 1 large egg
• 3 Tbsp cornmeal
• 1 small shallot, minced
• 1/2 jalapeño pepper², seeded and finely chopped
• 2 Tbsp chopped fresh cilantro
• 3/4 tsp salt
• 4 tsp olive oil

Preparation

1. Make the salad: combine the nectarines, oranges, onion, basil and lemon juice in a bowl. Set aside.
2. Combine the snapper, egg, cornmeal, shallot, jalapeño, cilantro and salt in a bowl. Form four 3-inch cakes.
3. Heat the oil in a medium skillet. Add the cakes and cook until golden brown and cooked through, about 4 minutes on each side.
4. Serve with salad.

¹Tilapia is actually cheaper and has a similar flavor – an excellent substitute.
²I have small children, so I usually leave this out. My husband likes the “heat,” though, so I’ll give him Tabasco Sauce, which is an acceptable substitute.

Source: Weight Watchers Ultimate Flex & Core Cookbook