Cajun Fillet of Sole with Sauce Remoulade

• 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
• 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

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.

light mayonnaise, sweet pickle, tarragon, parsley, capers, mustard, lemon juice, cayenne pepper, cornflake crumbs, chili powder, ground cumin, onion powder, cayenne pepper, flounder, light mayonnaise, vegetable cooking spray, parsley

Taken from www.foodnetwork.com/recipes/cajun-fillet-of-sole-with-sauce-remoulade-recipe.html (may not work)