Yield: 6 Servings
Chef: Chef Brian Streeter
Combine the cornmeal and pumpkin seeds in the work bowl of a food processor and pulse until pumpkin seeds are coarsely ground. Place in a shallow dish. Place the buttermilk in another shallow dish and season with the hot sauce, salt and pepper. Dip the fish fillets in the buttermilk to lightly coat, then dredge in the cornmeal mixture and lay on a parchment-lined sheet pan. Refrigerate until ready to serve.
To make the aioli, blend together the mayonnaise, cilantro, lime juice and zest. Roast the jalapeños over a direct flame to char the skins. Allow to cool and scrape off the blackened skin. Remove the stem, seeds and veins. Mince and reserve.
Place a large skillet over high heat. Add the vegetable oil to a depth of 1 inch. When the oil is hot, place a few of the sole fillets in the hot oil. Cook on both sides until brown. Remove to a paper towel-lined plate. Continue with the rest of the fish. To serve place one or two fillets on each warm plate and top with a spoonful of the aioli. Garnish with the diced jalapeños and serve with a wedge of lime.
Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.
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