Cornflake Crusted Halibut with Chile Cilantro Aioli

Name: Cornflake Crusted Halibut with Chile Cilantro Aioli
Prep time: 15 min
Cook time: 8 min
Yield: 4 servings
Ingredients: 2 tablespoons minced fresh cilantro; 3 tablespoons fat-free mayonnaise; 1 serrano chile; 1 garlic clove; 1 cup fat-free milk; 1 large egg white; 2 cups cornflakes; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 4 6-ounce halibut fillets; 4 Lemon wedges

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 servings
Course
Main Course

Cornflake Crusted Halibut with Chile Cilantro Aioli

Heidi Pena

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A good for you dish that tastes amazing, this Cornflake Crusted Halibut with Chile Cilantro Aioli starts with crispy halibut that is served with a flavorful chile cilantro sauce.

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Ingredients

Servings

Aioli:

2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile seeded and minced
1 garlic clove minced

Fish:

1 cup fat-free milk
1 large egg white lightly beaten
2 cups cornflakes finely crushed
1/4 cup all-purpose flour about 1 ounce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 6-ounce halibut fillets
4 Lemon wedges

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Instructions

To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
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 another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve fish with aioli and lemon wedges.