Ingredients Jump to Instructions ↓

  1. 1/2 cup light mayonnaise

  2. 1/ 4 cup sweet pickle relish

  3. 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

  4. 1 tablespoon chopped fresh parsley leaves

  5. 1 tablespoon capers, chopped

  6. 1 tablespoon Dijon-style mustard

  7. 1 tablespoon fresh lemon juice

  8. 1/ 8 teaspoon cayenne pepper

  9. 3/ 4 cup cornflake crumbs

  10. 1 tablespoon chili powder

  11. 1 teaspoon ground cumin

  12. 1/ 2 teaspoon onion powder

  13. 1/ 2 teaspoon cayenne pepper

  14. 4 sole or flounder fillets (8 ounces each)

  15. 3 tablespoons light mayonnaise Vegetable cooking spray Parsley sprigs and lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  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. Preheat broiler. Grease a large baking sheet. 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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