Cajun Fillet of Sole with Sauce Remoulade

Total Time:
30 min
20 min
10 min

4 servings

  • 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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