Instructions: Remoulade Sauce- 1/2 cup minced small dill pickles 1 tablespoon capers 2 cloves garlic - finely minced 1/3 cup finely minced parsley 2 green onions - minced 2 tablespoons tomato paste 1 1/2 cups mayonnaise

1. In a shallow bowl or pie plate, stir together cornmeal, almonds, salt, thyme, and pepper. Coat fillets in cornmeal mixture.

2. In a large skillet over medium heat melt butter. Saute fillets on one side until golden brown (about 6 minutes). Turn and cook second side until done (about 4 minutes). Serve with lemon wedges, parsley sprigs, and Remoulade Sauce.

Remoulade Sauce: In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise.

Makes about 2 cups.

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