1/4 cup all-purpose (plain) flour
1/4 cup cornmeal, preferably stone-ground
3/4 teaspoon salt
4 sole fillets, each 5 ounces
3 tablespoons extra-virgin olive oil
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 (fresh coriander)
1 tablespoon grated lemon zest
In a shallow bowl, stir together the flour, cornmeal, and 1/4 teaspoon of the salt. Dredge the fillets in the flour mixture, coating completely, and shake off the excess.
In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the fish and cook, turning once, until the fish is just opaque throughout when tested with the tip of a knife and the crust is golden brown, about 3 minutes on each side. Transfer to individual plates and keep warm.
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, vegetable stock, chili powder, mustard, cumin and the 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 and sprinkle with the cilantro and lemon zest. Serve immediately.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set