Tuesday, February 1, 2011

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

My kids loved this dish. We like fish so finding new recipes is always nice. Good old Cooking Light helps out again.

2 TBSP minced fresh cilantro
3 TBSP fat-free mayo
1 serrano chile, seeded and minced (we left this out)
1 garlic clove, minced

1 C fat-free milk
1 large egg white, lightly beaten
2 C cornflakes, finely crushed
1/4 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 TBSP olive oil
4 (6-ounces) halibut fillets
Lemon wedges

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 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 or until desired degree of doneness. Serve with aioli sauce and lemon wedges.

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