Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Makes 4 servings (serving size: 1 fish fillet, about 1 tablespoon aioli, and 1 lemon wedge)
Hilary
ingredients
- Aioli:
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 1 serrano chile, seeded and minced
- 1 garlic clove, minced
- Fish:
- 1 cup fat-free milk
- 1 large egg white, lightly beaten
- 2 cups cornflakes, finely crushed
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 (6-ounce) halibut fillets
- 4 lemon wedges
directions
- 1
To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
- 2
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.
- 3
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
Source: Hilary
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