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.
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 8 oz. each sole or flounder fillets
3 tablespoons light mayonnaise
Vegetable cooking spray
Parsley sprigs and lemon wedges, or garnish
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.
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.
Fish 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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