Cornflake Crusted Halibut W/ Chile-Cilantro Aioli |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing. Ingredients:
2 tablespoons minced fresh cilantro |
3 tablespoons fat-free mayonnaise |
1 serrano chili, seeded and minced |
1 garlic clove, minced |
1 cup nonfat milk |
1 large egg white, lightly beaten |
2 cups corn flakes, finely crushed |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
24 ounces halibut fillets |
4 lemon wedges |
Directions:
1. Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
2. Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
3. combine cornflakes, flour, salt, and black pepper in another shallow dish.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
5. Dip fish in the milk mixture and dredge in cornflake mixture.
6. add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
7. serve fish with Aioli and lemon wedges.
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