Cornflake-Crusted Halibut with Cilantro-Chile Aioli
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Ingredients
Aioli
| 2 tbsp. | minced fresh cilantro | | 3 tbsp. | fat-free mayonnaise | | 1 | serrano chile, seeded and minced | | 1 | garlic clove, minced |
Fish
| 1 cup | fat-free milk | | 1 | lg. egg white, lightly beaten | | 2 cups | cornflakes, finely crushed | | 1/4 cup | all-purpose flour (about 1 ounce) | | 1/2 tsp. | salt | | 1/4 tsp. | black pepper | | 2 tbsp. | olive oil | | 4 | 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.
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