3/4 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon dried basil
1 pound Alaska Sole fillets, cut in 2-inch portions
Canola or olive oil spray, as needed
3/4 cup mayonnaise
1/2 cup fresh basil, julienned
1 lemon, zested
2 Tablespoons fresh lemon juice
2 Tablespoons capers, coarsely chopped
1/2 teaspoon sea salt
8 mini hamburger buns (or dinner rolls) about 2 to 2-1/2 inches in diameter, split
8 small romaine or butter lettuce leaves
2 Roma tomatoes, sliced
Mix breadcrumbs, salt, and basil together. Press the breadcrumb mixture onto each Alaska Sole portion. Chill the pieces on a parchment-lined tray for 30 to 60 minutes.
Cook sole fillets in lightly oiled nonstick pan over medium-high heat until golden brown and opaque throughout.
In a small bowl, whisk together mayonnaise, basil, lemon zest and juice, capers and salt. Toast the buns and spread about 1 tablespoon basil-mayo aioli on cut side of each bun. On bottom halves, place lettuce and slice of tomato. Top with fish, then close with bun top.
Nutrients Per Serving
Nutrients per serving: 257 calories, 11g total fat, 1g saturated fat, 37% calories from fat, 31mg cholesterol, 11g protein, 30g carbohydrate, 1.5g fiber, 757mg sodium, 49mg calcium and 660mg omega-3 fatty acids.
SOURCE: Alaska Seafood Marketing Institute. Find more recipes at WildAlaskaSeafood.com