Serves 8 (2 sliders per order)
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Sole or Salmon:
1 cup breadcrumbs                                                          
¾ tsp. salt                                                                      
½ tsp. basil, dried                                                          
2 lbs. Alaska Sole or Salmon fillets, 16 ea. 2 oz. portions
Canola or olive oil spray, as needed

Basil-Lemon Aioli*:
1 ½ cups mayonnaise                                                          
1 ½ cups basil, fresh, julienned                                             
3 lemons, zested                                              
½ cup lemon juice, fresh                                              
4 Tbsp. capers, coarsely chopped                                 
1 tsp. salt                                                                      

16 romaine or butter lettuce, small pieces          
4 roma tomatoes                                              
16 mini buns, about 2 to 2 ½ inches in diameter                      

  1. 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 sauté pan with oil spray and sauté fish.
  2. Basil-Lemon Aioli: Whisk together mayonnaise, basil, lemon zest and juice, capers and salt.
  3. 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