Ingredients
- Alaska Sole or Salmon:
- 1 cup 1 cup breadcrumbs
- 3/4 tsp. 3/4 tsp. salt
- 1/2 tsp. 1/2 tsp. basil, dried
- 2 lbs. 2 lbs. Alaska Sole or Salmon fillets, 16 ea. 2 oz. portions
- Canola or olive oil spray, as needed
- Basil-Lemon Aioli*:
- 1 1/2 cups 1 1/2 cups mayonnaise
- 1 1/2 cups 1 1/2 cups basil, fresh, julienned
- 3 3 lemons, zested
- 1/2 cup 1/2 cup lemon juice, fresh
- 4 Tbsp. 4 Tbsp. capers, coarsely chopped
- 1 tsp. 1 tsp. salt
- Assembly:
- 16 16 romaine or butter lettuce, small pieces
- 4 4 roma tomatoes
- 16 16 mini buns, about 2 to 2 1/2 inches in diameter
Servings:
Units:
Instructions
- Alaska Sole: Mix breadcrumbs, salt and basil together. Cut each sole/salmon fillet in half. Press the breadcrumb mixture onto each fillet.
- Chill for 1 hour. Spray saut pan with oil spray and saut fish.
- Basil-Lemon Aioli: Whisk together mayonnaise, basil, lemon zest and juice, capers and salt.
- Assembly: Toast the buns. Place 1 Tbsp. Basil-Lemon Aioli on top and bottom of each bun; top with lettuce and slice of tomato. Top with
- fish and 1 tsp. Basil-Lemon Aioli.
- *Substitute tartar sauce for Basil-Lemon Aioli
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