Red Snapper Cakes With Avocado-Tomatillo Sauce

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4 garlic cloves, peeled

1 tomatillo, husked and quartered (about 3 ounces)

1/2 medium Vidalia or other sweet onion, quartered

1/2 jalapeƱo pepper, seeded

Cooking spray

9 tablespoons chopped ripe peeled avocado

1/4 cup fresh cilantro leaves

1 tablespoon fresh lime juice

1/2 teaspoon salt

3 (1-ounce) slices bread

1/2 cup finely chopped Vidalia or other sweet onion

1/2 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons capers, drained

2 tablespoons fat-free mayonnaise

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

14 ounces finely chopped skinless red snapper

2 large egg whites

1 teaspoon butter

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