Cornflake-Crusted Halibut with Chile-Cilantro Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We loved this halibut recipe so much, we gave it our highest rating. Make the mayonnaise-based aioli ahead, if you like. To crush the cornflakes, place them in a zip-top plastic bag, seal, and press with a rolling pin. Ingredients:
2 tablespoons minced fresh cilantro |
3 tablespoons fat-free mayonnaise |
1 serrano chile, seeded and minced |
1 garlic clove, minced |
1 cup fat-free milk |
1 large egg white, lightly beaten |
2 cups cornflakes, finely crushed |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
4 (6-ounce) halibut fillets |
lemon wedges |
Directions:
1. To prepare aioli, combine first 4 ingredients, 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 a shallow dish.
3. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges.
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