Cornflake Crusted Halibut with Tomato-Avocado-Corn Relish Recipe

4

Ingredients

For the Fish:
4 cups cornflakes
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
1/4 t cayenne pepper
3 whole eggs
1 egg white
4 halibut fillets, 1/2-pound each
For the Relish:
2 ears fresh corn, shucked, kernels cut from the cob, about 1 1/2 cups
1 cups cherry tomatoes, halved
1 avocado, seeded, peeled, and chopped
8 fresh basil leaves, chiffonade, about 1/3 cyo
3 tablespoons olive oil
1/2 tablespoon red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Preheat oven to 325 degrees. Grease a baking sheet.

In a resealable plastic bag, crush the cornflakes. Add the paprika, ½ teaspoon salt, ¼ teaspoon pepper, and the cayenne. Transfer to a shallow dish. In another shallow dish, whisk the eggs and egg white to combine.

Season the halibut fillets with salt and pepper. Dip each fillet in the eggs and dredge in the cornflake mixture. Place the fish on the baking sheet and bake until the fish is opaque and flakes with a fork, about 15 minutes.

While the fish is baking, mix all of the relish ingredients in a small bowl. Set aside.

Place the halibut on a serving plate and spoon the relish on top. Serve immediately.