Cajun Fillet of Sole with Sauce Remoulade |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup light mayonnaise |
1/ 4 cup sweet pickle relish |
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon |
1 tablespoon chopped fresh parsley leaves |
1 tablespoon capers, chopped |
1 tablespoon dijon-style mustard |
1 tablespoon fresh lemon juice |
1/ 8 teaspoon cayenne pepper |
3/ 4 cup cornflake crumbs |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/ 2 teaspoon onion powder |
1/ 2 teaspoon cayenne pepper |
4 sole or flounder fillets (8 ounces each) |
3 tablespoons light mayonnaise |
vegetable cooking spray |
parsley sprigs and lemon wedges, for garnish |
Directions:
1. Remoulade Sauce: Combine mayonnaise, relish, tarragon, parsley, capers, mustard, lemon juice and pepper in bowl until blended. Cover and refrigerate until ready to use.
2. Preheat broiler. Grease a large baking sheet.
3. Fillets: Combine cornflake crumbs, chili powder, cumin, onion powder and pepper on large sheet of waxed paper. Brush each fillet with about 1 teaspoon mayonnaise per side. Dip fillets into crumb mixture, coating both sides. Spray both sides of each fillet with vegetable cooking spray. Place on prepared baking sheet. Broil 5 inches from source of heat, without turning, about 8 to 10 minutes or until fish just begins to flake and coating is golden. Serve with remoulade sauce. Garnish with parsley sprigs and lemon wedges.
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