Panko-Crusted Halibut with Chile-Cilantro Aioli
Barbara
ingredients
- Aioli:
- 2 tbl minced cilantro
- 3 tbl fat-free (or low fat) Mayonnaise
- 1 serrano chile, seeded and minced (you can use less for less heat)
- 1 garlic clove, minced
- Fish:
- 1 cup skim milk
- 1 large egg white, lightly beaten
- 2 cups Panko crumbs (or finely crushed cornflakes)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbl olive oil
- 4 (6 oz) halibut fillets
- lemon wedges
directions
- 1
Aioli:
- 2
Combine first four ingredients and stir well.
- 3
Fish:
- 4
Combine milk and egg white in a shallow dish, stirring well with a whisk.
- 5
Combine Panko crumbs, flour, salt and pepper in a shallow dish.
- 6
Heat oil in a large nonstick skillet over medium-high heat.
- 7
Dip fish in milk mixture and then dredge in flour mixture. Add fish to pan; cook 4 minutes on each side.
- 8
Serve with aioli and lemon wedge.
notes
1 serving = 367 calories 1 serving = 1 fish fillet + 1 tablespoon mayonnaise
Source: Aunt Diane
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