Cornflake-Crusted Halibut with Chile-Cilantro Aioli

By Bostoncook

Cooking Light

Ingredients

• Aioli:
• 2 tbsp. minced fresh cilantro
• 3 tbsp. nonfat mayonnaise
• 1 serrano pepper, seeded and minced
• 1 garlic clove, minced
• Fish
• 1 cup skim milk
• 1 large egg white, lightly beaten
• 2 cups cornflake crumbs, finely crushed
• 1/4 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. olive oil
• 4 halibut fillets (6-ounce)
• Lemon wedges

Details

Servings 4

Preparation

Step 1

1. To prepare aioli, combine first 4 ingredients, stirring well.

2. To prepare fish, combine milk and egg white in shallow dish, stirring well with a whisk.

3. Combine cornflakes, flour, salt and pepper in a shallow dish.

4. 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.

5. Serve with mayo mixture and lemon wedge.

Notes: this was really excellent! Used turbot (was on sale) - very easy and tasted great!