Cornflake Crusted Halibut with Chile Cilantro Aioli
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Unrated
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Prep Time
15 mins
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Cook Time
8 mins
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Servings
4 servings
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Course
Main Course
Cornflake Crusted Halibut with Chile Cilantro Aioli
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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
Aioli:
- 2 tablespoons cilantro fresh, minced
- 3 tablespoons mayonnaise fat-free
- 1 serrano chile seeded and minced
- 1 garlic minced, clove
Fish:
- 1 cup milk fat-free
- 1 egg lightly beaten, large, white
- 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 halibut fillet 6-ounce
- 4 lemon wedges
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.
Notes
- from Cooking Light September 2007
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