Crusted Skillet Halibut Steaks With Chile-Cilanto Aioli |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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You can even add a couple tablespoons grated parmesan cheese to the cornflake mixture if desired, to easily crush the cornflakes place in a heavy ziploc bag, seal the bag and crush with a rolling pin, or you can purchase the cornflake crumbs in a box already crushed. Try to make the aioli up to a day in advance to blend flavors. Ingredients:
1 cup milk |
1 large egg, slightly beaten |
2 cups finely crushed corn flakes (measure 2 cups crushed) |
1/4 cup flour |
2 teaspoons seasoning salt |
1/2 teaspoon lemon pepper (or to taste, or use black pepper) |
1 teaspoon garlic powder |
1 pinch cayenne pepper (optional) |
4 -6 tablespoons oil |
4 (6 ounce) halibut steaks |
1 lemon, cut into four wedges |
4 tablespoons minced fresh cilantro |
6 -7 tablespoons mayonnaise |
1 serrano chili, seeded and minced |
1 teaspoon fresh minced garlic (or to taste) |
salt (optional) |
Directions:
1. For the aioli; mix all ingredients in a bowl and adjust to taste; chill until ready to use.
2. For the fish; in a small bowl whisk the milk and egg together; trensfer to a shallow dish.
3. In a shallow dish; mix the cornflake crumbs, flour, seasoned salt, black pepper, garlic powder and cayenne (if using).
4. Heat oil in a large skillet over medium-high heat.
5. Dip the halibut steaks into the egg/milk mixture and then coat well in the cornflakes mixture; using you hands pat down the mixture firmly to adhear to the fish.
6. Fry the fish for about 4 minutes on each side, or until the fish flakes easily with a fork.
7. Serve with the aioli and lemon wedges.
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