Cajun Fillet Of Sole With Sauce Remoulade
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Light Mayonnaise1 cup
Sweet Pickle Relish2 tbsp
Tarragon (chopped fresh)1 tbsp
Capers (chopped)1 tbsp
Lemon Juice (fresh)1 tsp
Cayenne Pepper1 tbsp
Chili Powder1 tsp
Ground Cumin1 tsp
Onion Powder4
SolesDirections:
1
Remoulade Sauce: Combine mayonnaise, relish, tarragon, parsley, capers, mustard, lemon juice and pepper in bowl until blended
2
Cover and refrigerate until ready to use
3
Preheat broiler
4
Grease a large baking sheet
5
Fillets: Combine cornflake crumbs, chili powder, cumin, onion powder and pepper on large sheet of waxed paper
6
Brush each fillet with about 1 teaspoon mayonnaise per side
7
Dip fillets into crumb mixture, coating both sides
8
Spray both sides of each fillet with vegetable cooking spray
9
Place on prepared baking sheet
10
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
11
Serve with remoulade sauce
12
Garnish with parsley sprigs and lemon wedges