Recipe: Cornmeal-Crusted Sole with Chili Vinaigrette

CORNMEAL-CRUSTED SOLE WITH CHILI VINAIGRETTE

FOR THE FISH:
1/4 cup all-purpose flour
1/4 cup cornmeal, preferably stoneground
3/4 teaspoon salt
4 sole fillets, 5-ounces each
3 tablespoons extra-virgin olive oil
FOR THE CHILI VINAIGRETTE:
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vegetable stock or broth
3/4 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon grated lemon zest

TO PREPARE THE FISH:
In a shallow bowl, stir together the flour, cornmeal and 1/4 teaspoon salt.

Dredge fillets in the flour mixture, coating completely, and shake off the excess.

In a large nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Add the fish, and cook, turning once, until just opaque throughout when tested with the tip of a knife and the crust is golden brown, about 3 minutes each side. Transfer to individual plates and keep warm.

TO PREPARE THE CHILI VINAIGRETTE:
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Cook to reduce by half.

In a small bowl, combine the pan juices, lemon juice, stock, spices and remaining 1/2 teaspoon salt. Whisk in the remaining 2 tablespoons olive oil to make a thick vinaigrette.

TO SERVE:
Drizzle the vinaigrette over the fillets; sprinkle with the
cilantro and lemon zest; and serve.

Makes 4 servings
Source: The New Mayo Clinic Cookbook