Remoulade Sauce:
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
Fish Fillets:
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
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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